Description
Tender chunks of fish are blended with cream cheese, peppers, cheese, and Cajun seasonings to create a tasty Hot Cajun Fish Dip! The perfect appetizer.
Ingredients
Units
Scale
- 16 oz. Pane Toscano Loaf
- 1/2 lb. Red Snapper Fish Filet
- 8 oz. Cream Cheese
- 1/3 cup Mayo
- 1/3 cup Chopped Celery
- 1 tbsp. Fresh Basil
- 1/2 cup Fresh Parsley
- 1/2 Whole Red Bell Pepper
- 1/2 cup Chopped Green onion
- 1 cup Grated Parmesan Cheese
- 1 1/2 cup Shredded Monterey Jack Cheese
- 1 tsp. Lemon Juice
- 1/2 tsp. Red Pepper Flakes
- 2 tsp. Black Pepper
- 1/2 tsp. Himalayan Salt
- 1 tsp. Creole Seasoning
- 1 tsp. Paprika
Instructions
- Removing the skin from the red snapper. Season with salt and black pepper. Pan fry for 2 minutes each side.
- Cut celery, red bell pepper, and green onion into chunks and chop using a food processor (paid link). Once chopped, add basil and parsley into the food processor (paid link) as well. Chop together for a few seconds.
- Cut your cooked fish into small chunks.
- Place all ingredients into a large bowl leaving 1/2 cup of Monterey Cheese to the side for topping. Mix well until smooth then set to the side.
- Cut the top off of the bread loaf and remove the inner dough to create a bowl. Add the fish mixture inside of the bread then top off with remaining cheese.
- Pre-heat oven at 400 degrees and bake for 15 minutes. Serve immediately.
Notes
Feel free to increase the amount of fish for this recipe. A full pound would work as well.
You can substitute crab, lobster, shrimp, or crawfish for the fish in this recipe.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Fish
- Method: Baked
- Cuisine: Cajun
Nutrition
- Calories: 705
- Sugar: 4.8g
- Sodium: 1661mg
- Fat: 36.1g
- Carbohydrates: 45.4g
- Fiber: 2.7g
- Protein: 49g
- Cholesterol: 131mg