This is the one I use, it's great!
Smoked Redfish Dip
Pickled Jalapeno Peppers
1/2 Stalk Celery
Tony Chachere’s Seasoning
Lemon Pepper Seasoning
Mayonaise (1/2 cup)
Season fillets with Tony’s and lemon pepper seasonings.
Smoke for 4 hours at 250 degrees.
Remove fillets and crumble into small pieces.
Chop fine onions, celery, tomato and jalapeños to taste.
Mix two cups redfish with chopped seasonings.
Add mayo and stir. (You will notice more full-flavor and spiciness when refrigerated for 12 to 24 hours.
The remainder of redfish can be vacuum packed and frozen for a later date.
Serve with crackers.