Smoked Taʻape Dip

By Chef Mark Noguchi (Courtesy of Kimi Werner)

Ingredients

3 lbs whole taʻape

1/2 cup green onions

1 each cucumbers, deseeded and diced

1/2 cup mayonnaise

1/2 cup Greek yogurt

TT hot sauce

1/2 each lime

16 each (2 packages) soda crackers

1/2 cup pickled red onions, diced

Directions

Scale, gut, and fillet taʻape. Leave the skin on.

Season the fillets with salt and pepper

Place fillets in a single layer on a pan and place into a smoker. Smoke on low heat for about 15-20 minutes, until cooked through.

*Note: A Traeger smoker takes about 20 minutes.

Remove the ta’ape from the smoker and shred the meat into a bowl, making sure to discard any remaining pin bones.

Add green onions, cucumber, mayonnaise, greek yogurt, salt, hot sauce, and a squeeze of lime and combine well.

Serve with soda crackers and pickled red onion.

Recipe edited by Sarah Burchard