Speckled Trout Spinach Dip
A fun way to show off your fishing skills at any party!
Servings: 8 people
Ingredients
- 6 filets speckled trout or any white fish
- 20 oz frozen and thawed chopped spinach
- 2 T unsalted butter
- blackened seasoning liberally seasoned over the fish
- 1/4 tsp salt
- 1/4 tsp pepper
- 3.5 tsp minced garlic
- 2 T minced shallot
- 1/4 C 2% milk
- 16 oz cream cheese room temperature
- 1/4 C sour cream
- mozzarella to top
- parmesan to top
- tortilla chips or whatever you would like to serve with it
Instructions
- Using a strainer, squeeze out any excess water in the thawed frozen spinach
- Melt butter in a sauce pan over medium-high heat. Add salt, pepper, garlic and shallot. Cook until some garlic and shallot pieces are slightly browned.
- Add spinach and stir butter mixture into the spinach well.
- Add cream cheese, milk and sour cream. Stir until well combined. Remove from heat and set aside.
- Preheat grill to medium with a grill tray.
- Season fish filets LIBERALLY. This seasoning will give a lot of extra spice to the dip so be generous.
- Cook fish for 2 minutes on each side or until white all the way through (If the filets are thin they will cook through very quick).
- Shred the fish and combine it in with the spinach in the saucepan. Stir well.
- In a casserole dish, spread the dip out. Top with mozzarella and shredded parmesan (if desired) and broil on high until the cheese is melted and reached desired brown-ness.
- Serve with your favorite tortilla chips and ENJOY!