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Prep 2 hrs 30 mins
Cook 1 hr
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.
- Dissolve sugar and salt in the water. Stir and dissolve.
- Add the fillets and refrigerate for minimum of 1 hour and up to 4.
- About an hour before marinating is complete start up smoker.
- You are looking for a temperature of about 200 F and no higher than 225°F.
- Use a good hard wood of your choice. I use pecan most of the time. Alder, hickory, mesquite and cherry are all nice.
- Mix up the salt, pepper and cayenne.
- Take out the Fillets, rinse then pat dry.
- Drizzle olive oil on a platter.
- Place fish on the platter and slide em around to oil the bottoms.
- Generously coat the tops only with honey.
- Sprinkle the mixed seasonings on top only.
- Place fillets directly on grate of prepared smoker and smoke for 1 hour.
Tried this recipe and it was very easy to make and was great. The brine solution is a little too salty. I will reduce the salt to 1/2 cup next time. I smoked it for one hour at 200 degrees using pecan wood chips. It came out perfect. The meat was flaky an moist. There was no sticking to the seafood rack in the smoker. An over all 5 star but reduce the salt. Served with a green salad and wild rice made a great dinner that comes together fast.
I followed the instructions exactly and it was perfect! I even ate a whole fillet and I hate fish!