Capt. Pete Rapps
This is our most favorite way to prepare the kingfish we catch here in Southwest Florida. It stores great in the freezer in small plastic containers and we can defrost it quick and easily anytime we have company. The best part about it is that you can prepare it at home even if you do not have a smoker.
If you have a smoker, prepare your boneless kingfish fillets in a preheated smoker at about 150-200 degrees for about three hours or just until it is a little dried and flaky. If you are baking in an oven, just wrap the kingfish fillets in foil and bake for about 30 minutes on 350 or just until it is cooked and the meat flakes with a fork. Allow the meat to cool in the fridge for about an hour beforepreparing the dip.
After cooling, blend the cooked kingfish well in a food processor with all of the above ingredients until smooth in texture. Put in a bowl and serve cool, or store in plastic containers in the freezer.
We love to serve ours with capers on top, Wickles hot and sweet pickle slices, pickled jalapeno slices, fine red onion slices, and Cuban style crackers (Galletas).
It’s an awesome time of the year to get out and fish here in the 10,000 Islands. If you are interested in getting out to catch some local fish that you can cook on your own, please don’t hesitate to call us for you next fishing trip. Contact Capt. Pete Rapps at CaptainRapps@Outlook.com or 239-571-1756.
Captain Rapps’ Charters & Guides offers year-round expert guided, light tackle, near shore, and backwater fishing trips in the 10,000 Islands of the Everglades
- 4 cups of smoked or baked king mackerel (kingfish)
- ½ cup mayo
- 1 cup sour cream
- 2 Tbs blackening or Old Bay-style seasoning
- 1 Tbs jalapeno hot sauce (or to taste)
- 12 drops liquid smoke
- Juice from 1 lime
- 2 Tbs Worcestershire Sauce
Capers, Wickles hot and sweet pickle slices, pickled jalapeno slices, thin sliced red onion, and crackers of choice (we use Galletas, Cuban crackers).