Florida Grilled Smoked Mullet Dip

Introduction

Experience the authentic taste of Florida with this delicious Grilled Smoked Mullet Dip. Made entirely on the Arteflame grill, this recipe takes fresh mullet, sears it over high heat, and then slow-cooks it to perfection on the flat cooktop. Blended into a creamy dip with the perfect balance of smoky and savory flavors, it's the ideal appetizer for any gathering. Get ready to impress your guests with this rich, flavorful dish!

Ingredients

• 2 fresh mullet fillets
• 2 tbsp butter
• 1/2 cup cream cheese, softened
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1 tbsp lemon juice
• 1/2 tsp smoked paprika
• 1/2 tsp black pepper
• 1/4 tsp salt
• 1 tbsp fresh chopped parsley
• 1 clove garlic, minced
• 1/4 cup finely chopped green onions
• 1/2 tsp hot sauce (optional)
• Crackers or toasted baguette slices for serving

Instructions

Step 1: Fire up the Arteflame grill

• Pour vegetable oil on three paper napkins and place them in the grill.
• Stack firewood over the oil-soaked napkins.
• Light the paper and allow the fire to build. The grill will be ready in about 20 minutes.

Step 2: Sear the mullet fillets

• Melt 1 tbsp of butter on the flat cooktop.
• Place the mullet fillets skin-side down on the center grill grate for a quick sear.
• Sear for 1-2 minutes to lock in juices, then move the fillets to the flat cooktop.

Step 3: Cook the mullet to perfection

• Allow the fillets to cook gently on the flat griddle cooktop until they flake easily, about 6 minutes.
• Remove from the grill when the internal temperature is 15°F below the desired doneness.

Step 4: Prepare the dip

• Let the mullet cool slightly, then flake the meat with a fork.
• In a bowl, combine cream cheese, sour cream, mayonnaise, lemon juice, smoked paprika, black pepper, salt, chopped parsley, garlic, green onions, and hot sauce.
• Fold in the flaked mullet and mix until well combined.

Step 5: Serve and enjoy

• Transfer the dip to a serving bowl.
• Garnish with extra chopped parsley and serve with crackers or toasted baguette slices.

Tips

• Use fresh-caught mullet for the best flavor.
• If desired, add a touch of smoked wood to the fire for additional smoky flavor.
• Always remove the mullet from the grill when it is 15°F below the target temperature, as it will continue cooking off the heat.
• Adjust the heat zones on the Arteflame grill by moving the fish closer or further from the center.

Variations

• Spicy Mullet Dip: Add 1 tsp cayenne pepper and an extra dash of hot sauce for a spicy kick.
• Cajun-Style Mullet Dip: Use Cajun seasoning instead of smoked paprika and add finely diced bell peppers.
• Herb-Infused Mullet Dip: Incorporate fresh dill, chives, and basil for an aromatic twist.
• Cheesy Mullet Dip: Mix in 1/2 cup shredded cheddar for extra creaminess and flavor.
• Lemon Pepper Mullet Dip: Replace smoked paprika with lemon zest and extra black pepper for a bright, zesty taste.

Conclusion

This Florida Grilled Smoked Mullet Dip is a true Southern delight, bringing together the smoky richness of grilled fish with a creamy, tangy dip. Whether served as an appetizer or a light meal, this dish is sure to impress. Fire up your Arteflame grill, enjoy the grilling process, and savor the flavors of the Sunshine State!

Best Pairings

• A crisp, citrusy white wine like Sauvignon Blanc.
• Cold craft beer, such as a hoppy IPA or a light lager.
• Grilled vegetables or roasted corn on the Arteflame flat cooktop.
• Fresh fruit, such as sliced pineapple or mango.