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Ingredients
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Ingredients
Method
Directions
Prepare the Mahi Mahi
Preheat your smoker to 225°F (107°C). Rub the Mahi Mahi fillets with olive oil, smoked paprika, garlic powder, salt, and black pepper. Smoke the fish for about 1 hour, or until it reaches an internal temperature of 145°F (63°C). Remove from smoker and let cool.
Make the Dip
Once the Mahi Mahi is cool, flake the fish into a bowl. Add softened cream cheese, sour cream, chopped green onions, and lemon juice. Mix until well combined. Adjust seasoning with salt and pepper to taste.
Prepare the Plantain Chips
Peel the plantains and slice them diagonally into thin pieces. Heat vegetable oil in a deep pan over medium heat. Fry the plantain slices in batches until golden and crispy, about 2-3 minutes per side. Drain on paper towels and sprinkle with salt.
Serve
Serve the smoked Mahi Mahi dip chilled with warm fried plantain chips on the side.