Smoked Redfish with Avocado Creole Cream Cheese and Mirliton Slaw on Egg and Onion Buns

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Nutritional Highlights (per serving)

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35 g
Total Fat
6 g
Dietary Fiber
15 g
28 g
Total Carbs
 Smoked Redfish with Avocado Creole Cream Cheese and Mirliton Slaw on Egg and Onion Buns

Smoked redfish is a favorite in Louisiana, home of Chef Susan Spicer who created these delicious sliders. California Avocados in a cream cheese blend and a slaw made from mirlitons (chayote squash) make these smoked redfish sliders an unbelievably tasty treat.


Serves: 8
  egg and onion slider buns
12  oz.  smoked redfish (see make-ahead recipe, below or purchase already-smoked fish)
  Avocado Creole Cream Cheese (see make-ahead recipe, below)
  can  Mirliton Slaw (see make-ahead recipe, below)
    Smoked Redfish
qt.  water
1/4  cup  kosher salt
1/4  cup  brown sugar
  bay leaves
lb.  redfish filet
    Avocado Creole Cream Cheese
  ripe, Fresh California Avocados, peeled, seeded and mashed
cup  reduced-fat cream cheese, softened
1/4  cup  mayonnaise
Tbsp.  finely chopped scallion
tsp.  lemon juice
  As needed  Salt, to taste
    Mirliton Slaw
Tbsp.  lime juice
Tbsp.  apple cider or white vinegar
1/4  tsp.  minced garlic
1/2  cup  canola or olive oil
1/2  tsp.  toasted and chopped cumin seed
  As needed  Salt and pepper, to taste
  small red onion, finely sliced
  poblano pepper, finely sliced
cup  red cabbage, finely sliced
  mirlitons (chayote squash), peeled and julienned
1/2  bunch  cilantro, picked and roughly chopped

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


Sandwich Assembly Instructions:

  1. Cut buns in half, smear bottoms with avocado creole cream cheese; top with smoked redfish and mirliton slaw.

Smoked Redfish Instructions:

  1. Bring water, salt, brown sugar and bay leaves to a boil in a small pot and whisk to dissolve salt and sugar.
  2. Remove from heat, let cool; pour over the fish filets in a non-reactive container. Refrigerate at least 2 hours or overnight, then remove from brine and place on a rack set over a baking pan.
  3. Allow to dry on the rack in the refrigerator for an hour then smoke for about 10-15 minutes.
  4. If cold smoking, you will need to finish cooking the fish in a 325 degree oven, or you can hot smoke until cooked.
  5. Cut into 1½-oz pieces; reserve any extra for other use. (Be sure to check for bones.)

Avocado Creole Cream Cheese Instructions:

  1. Mix together all the ingredients until well combined.

Mirliton Slaw Instructions:

  1. In a small bowl mix together the lime juice, vinegar, garlic, oil, cumin seed, salt and pepper.
  2. In a larger bowl combine the onion, poblano pepper, red cabbage, mirlitons, and cilantro. Stir or toss to mix thoroughly, then pour dressing over and taste.

Serving Suggestion: Serve with fresh fruit if desired.

* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger avocados, adjust the quantity accordingly.

Calories 471
Total Fat 35 g
Trans Fat 0 g
Saturated Fat 6 g
Unsaturated Fat 18 g
Polyunsaturated Fat 9 mg
Dietary Fiber 6 g
Protein 15 g
Total Carbs 28 g
Cholesterol 35 mg
Sodium 450 mg
Potassium 710 mg
Total Sugar 6 g

Vitamin A 657 IU; Vitamin C 56 mg; Calcium 134 mg; Iron 2.5 mg; Vitamin D 4 IU; Folate 147 mcg; Omega 3 Fatty Acid 1.8 g.

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Susan Spicer

Chef Susan Spicer

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