3 hrs 30 mins
2 hrs 30 mins
Chef Jeff Garland's Note:
Tried this for a different way to serve Tilapia. Made it up from several different recipes I found online. It really turned out really yummy!!! The salty, spicy, sweet combination with the smoke infusion makes the fish really flavorful. Preparation time includes brine time. I took the advice of the review and cut the salt down from 1 cup to 1/2 cup. I agree, made it a better recipe, thanks for the advice.
My Private Note
Units: US | Metric
- 2 lbs tilapia fillets
- 1/2 cup honey
- 2 teaspoons coarse salt
- 2 teaspoons cracked black pepper
- 1/2 teaspoon cayenne pepper
- olive oil
- 1Dissolve sugar and salt in the water. Stir and dissolve.
- 2Add the fillets and refrigerate for minimum of 1 hour and up to 4.
- 3About an hour before marinating is complete start up smoker.
- 4You are looking for a temperature of about 200 F and no higher than 225°F.
- 5Use a good hard wood of your choice. I use pecan most of the time. Alder, hickory, mesquite and cherry are all nice.
- 6Mix up the salt, pepper and cayenne.
- 7Take out the Fillets, rinse then pat dry.
- 8Drizzle olive oil on a platter.
- 9Place fish on the platter and slide em around to oil the bottoms.
- 10Generously coat the tops only with honey.
- 11Sprinkle the mixed seasonings on top only.
- 12Place fillets directly on grate of prepared smoker and smoke for 1 hour.
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Nutritional Facts for Smoked Honey Glazed Tilapia
Serving Size: 1 (597 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 543.8
- Calories from Fat 35
- Total Fat 3.9 g
- Saturated Fat 1.3 g
- Cholesterol 113.5 mg
- Sodium 15437.0 mg
- Total Carbohydrate 85.7 g
- Dietary Fiber 0.4 g
- Sugars 84.7 g
- Protein 45.8 g