Florida Smoked Fish Dip

1. Flake the fish, careful to remove any pin bones.
2. Add the cream cheese, mayo, lemon juice and zest, hot sauce, Worcestershire sauce, and seafood seasoning to a bowl or a food processor. Mix to combine.
3. Add the flaked fish to a food processor and pulse until desired texture or add to the mixing bowl and stir to cobine.
4. If using a food processor transfer the mixture to a bowl and fold in the celery, pickled jalapenos, and green onions. If mixing in a bowl fold in the celery and green onions.
5. Cover the fish dip and allow it to refrigerate for at least two hours, up to overnight.
6. After chilling, taste and see if seasoning needs to be adjusted.
7. Serve chilled with crackers, pickled jalapenos, hot sauce, and lemon wedges.

Smoked Mahi-Mahi

1. Trim the mahi-mahi into even sized pieces. If you have thinner pieces you trimmed off they can be smoked too but will come off the smoker sooner.
2. Mix together the kosher salt and brown sugar. 
3. Sprinkle the salt and sugar mixture over all sides of the fish. Place it in an airtight container and allow it to refrigerate for one hour.
4. Rinse off the fish and thoroughly pat it dry.
5. Place the fish on a wire rack fitted into a baking sheet, flesh side up. Allow it to refrigerate overnight up to 24 hours.
6. Preheat your smoker to 225 degrees.
7. Place the fish skin side down directly on the grates, or on a wire baking sheet on the grates.
8. Allow the fish to smoke until it reaches an internal temperature of 145 degrees. Thinner pieces will finish sooner. 
9. Remove from the smoker and allow to cool.