How To

Ted Suttle’s Smoked King Mackerel Dip Recipe

11a  King Mckerel Dip

On one of our visits to the Gulf State Park Pier in Gulf Shores, Alabama, Ted Suttle brought out some smoked king mackerel dip that had anglers on the pier lined up with crackers in hand. From reports all across the U.S., anglers are catching plenty of king mackerel this summer.

Ingredients:

  • 8 cups broken-up smoked king mackerel
  • 8 ounces cream cheese, softened
  • 1/3-cup sour cream
  • 1/3-cup mayonnaise
  • 1/2-medium onion
  • 8 ounces of jalapeno
  • 2 green onions
  • 1 bundle of celery
  • 1/2-teaspoon cayenne pepper

Preparation:

Put all ingredients in a food processor, and enjoy! (Note: Suttle puts mustard and blackened seasoning on skinless king mackerel fillets and smokes then in a smoker for about 3 hours with hickory chips. Spray the grill with Pam to keep the fillets from sticking).

Because fish is low in calories and cholesterol, it makes an ideal main course for people conscious about their hearts, their calorie intake and their health. A complete-protein food, 1/4-pound lean fish supplies a person with 1/2 of their daily protein needs. Fish has all nine essential amino acids required by man, is easily-digestible and contains needed vitamins and minerals. For more than 100 fish recipes as well as more than 100 dishes to accompany fish, click here for the cookbook “Fish & Fixings” (http://nighthawkpublications.com/fishing/fishfixings.htm). John and Denise Phillips will share with you years of experience in bringing their favorite fish to the dinner table in fun and delicious ways. From appetizers to desserts and everything in-between, this book will show you how to make the most of your fresh or saltwater catch of the day.

Image courtesy John & Denise Phillips/Night Hawk Publications

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