Real Recipes From Real Home Cooks ®

condiment essentials: spicy fish spread

Recipe by
Andy Anderson !
Wichita, KS

I have been wanting a good fish sandwich, so I decided to come up with a new spread. Working into the wee hours of the morning, I came up with this spicy recipe. It has a little kick but not overly so, and it really compliments the flavor of a nice piece of cod or halibut. It is currently mellowing in the fridge and should be ready for a yummy lunch of air fryer fish sandwiches and potato cubes by this afternoon. So, you ready… Let’s get into the kitchen.

yield 6 - 8
prep time 10 Min
method No-Cook or Other

Ingredients For condiment essentials: spicy fish spread

  • 1 c
    mayonnaise, plain variety, i prefer duke’s
  • 7 oz
    crushed fire roasted tomatoes, 1 can, drained
  • 2 oz
    green chili peppers, 1 can drained, hot or mild, your choice
  • 2 Tbsp
    yellow onion, shredded
  • 2 Tbsp
    lemon juice, freshly squeezed
  • 1 Tbsp
    sweet pickle relish
  • 1 Tbsp
    capers, chopped, no juice
  • 1/2 tsp
    dried dill
  • 1/4 tsp
    salt, kosher variety, fine grind, or to taste
  • 1/4 Tbsp
    white pepper, freshly ground, or to taste

How To Make condiment essentials: spicy fish spread

  • 1
  • 2
    You will need a medium-sized mixing bowl, and whisk to make this recipe.
  • 3
    Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in “Weck Jars” and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. This recipe if properly stored will last 12 – 14 days and will give you about 6 - 8 generous servings.
  • 4
    Since you are only using 1/2 can of tomatoes, and 1/2 can of the chilies, the extra can be placed into freezer bags, frozen, and used in other recipes.
  • 5
    I strongly recommend that you allow this recipe to rest in the fridge for several hours or, better yet overnight. This will give the ingredients a chance to get to know one another.
  • 6
    If you do not have any fire-roasted tomatoes, no worries. Use the regular type, just make sure that they are the crushed variety; not diced or whole.
  • 7
    Homemade Mayonnaise To be sure, there are some good store-bought mayo’s on the market (my all-time favorite is Duke’s) If you live in the South, you have probably seen it on the shelves of your local grocer; however, as you travel North, it becomes as scarce as hen’s teeth. If you would like to take a stab at making your own (it really is not all that difficult), check out this recipe:
  • 8
    Gather your ingredients (mise en place).
  • 9
    Shred the onion on the large holes of a box grater, then remove the excess moisture with a paper towel. Open the tomatoes and the green chilies, remove half from each can and let sit in a fine mesh strainer, until completely drained, about 5 minutes. Reserve the rest for other recipes. Finely chop the capers. Then add all the ingredients to a mixing bowl.
  • 10
    Whisk all the ingredients together, and properly store in the fridge until needed.
  • 11
  • So yummy
    I use it as a spread for fish sandwiches, and as a dip for things such as, fish fingers, and the like. Enjoy.
  • Stud Muffin
    Keep the faith, and keep cooking.