Prep 10 mins
Cook 25 mins
There are many Paula Deen fans on Recipezaar. This is her recipe that was on foodnetwork.com. The recipe makes alot of BBQ sauce. Way more than you'll need unless you plan to drench the fish in the sauce. I cut the sauce recipe down to 1/4th of the printed amounts and still came up with close to 1 cup of sauce, which gave me alot of leftover sauce. Season the fillet in step 3 using Paula Deen's House Seasoning Mix The recipe calls for 1 lime, juiced but the instructions never mention it. Since it is the last ingredient on the list, I am assuming that the lime juice is sprinkled on the finished fish fillet. I think the BBQ sauce benefits from being made at least earlier in the day or maybe even the day before. I didn't particularly care for the flavor of the sauce when I finished making it but after it had set all day and was put on the fish, it was good.
- 3⁄4 cup ketchup
- 3 tablespoons prepared mustard
- 1⁄2 cup oil
- 1⁄2 cup apple cider vinegar
- 1 pinch garlic salt
- 3 tablespoons Worcestershire sauce
- 2 teaspoons paprika
- 1⁄4 cup lemon juice
- 1 teaspoon pepper
- 3 tablespoons brown sugar
- 3⁄4 cup water
- 1⁄2 cup onion, finely chopped
- 2 cups peaches (fresh or canned)
- 28 ounces tilapia fillets
- 1 lime, juiced
- Mix ketchup, prepared mustard oil, apple cider vinegar, paprika, lemon juice, pepper, brown sugar, water and onions together in a saucepan. Simmer over medium heat for 15 to 20 minutes.
- While the sauce is simmering,puree peaches. Once the sauce is cooked, add the pureed peaches to the sauce and stir together.
- Preheat the grill to medium heat. Season the tilapia with recipe #57340. Cook the fish on each side for 3 to 4 minutes. During the last few minutes of cooking, brush the fish with some barbecue sauce.
- Once cooked and plated, ladle a nice spoonful of the peach barbecue sauce on top of the fillets.