Smoked Tilapia Sandwich Food

SMOKED TILAPIA SANDWICH

Steps:

• Heat broiler.
• Place fish on rack of broiling pan sprayed with cooking spray; sprinkle with paprika.
• Broil, 4 inches from heat, 5 min. or until fish flakes easily with fork. Meanwhile, combine next 3 ingredients.
• Place fish on bottom halves of rolls; cover with Singles, pickle mixture and tops of rolls.

TILAPIA SANDWICH

Steps:

• Preheat the oven to 450 degrees F. Place a heavy-duty baking pan sprayed with nonstick spray in the oven to heat.
• Mix together the melted butter, Dijon and dill in a pie plate. In another pie plate, combine the panko, cayenne and some salt and pepper. Dredge the fish through the melted butter mixture and then through the panko. Place on the hot sheet trays in the oven and bake until cooked through and lightly golden, 12 to 15 minutes.
• Assemble the sandwich by slathering the toasted split roll with Tartar Sauce, topping with the breaded fish fillet and adding the tomato slices and shredded lettuce.
• Mix the mayonnaise, relish, dill, mustard and hot sauce together in a small bowl. Cover with plastic wrap and refrigerate 1 hour before serving.

PAN FRIED TILAPIA SANDWICH

Steps:

• Stir together the mayonnaise, onion, tomato, relish, and piri piri in a small bowl. Season to taste with salt and pepper, and set aside.
• Season the tilapia fillets on both sides with the seafood seasoning and garlic powder. Melt the butter in a skillet over medium heat. Cook the tilapia fillets until they are golden brown on both sides and no longer translucent in the center, 2 to 3 minutes per side. Place two slices of pepperjack cheese on top of each fillet, cover the skillet, and cook until the cheese has melted.
• Place each tilapia fillet onto a slice of toasted bread, spread with the reserved sauce, then top with the remaining slices of bread.

GRILLED TILAPIA WITH SMOKED PAPRIKA

Steps:

• Combine olive oil, paprika, garlic powder, salt, and black pepper in a small bowl; stir well. Brush oil mixture evenly over tilapia fillets.
• Heat a large nonstick grill pan over medium-high heat; grease with cooking spray. Grill fish until it flakes easily with a fork, about 4 minutes per side.

SMOKED HONEY GLAZED TILAPIA

Steps:

• 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.

SMOKED TILAPIA WITH PILI PILI

Steps:

• Tilapia:.
• For the tilapia: Combine the tarragon, garlic, scallions, onions and some bay leaves, parsley, rosemary and thyme in a blender. Add the oil, lemon juice, Pili-Pili and salt and blend until it forms a paste, about 2 minutes. Put the fish in a deep dish and spread on the marinade, rubbing it all over. Cover and let marinate in the refrigerator for 1 to 2 days, turning the fish about every 6 hours. Start a nice charcoal fire in your smoker to cook over indirect heat. Sprinkle some bay leaves, lemon pepper, rosemary and thyme over the fire. When the charcoal is red, add the soaked wood chips and get it smoking. Careful as the smoke will make you all cough.
• Place the fish in the smoker and cook, checking the fish every 15 minutes until cooked through, about 45 minutes. Transfer the fish to plates and serve with Pili-Pili sauce and fried plantains. Bon appetit!
• Pili-Pili:.
• Combine the vinegar, salt, chiles, garlic, scallions, tomatoes and 1 tablespoon water in a blender and puree until smooth, about 3 minutes. Heat the oil in a pot, add the puree, and cook for about 10 minutes. Transfer to a jar or bowl.
• You can eat it on anything, pizza, eggs, burgers, fish, meat, chicken, cassava, soup, spaghetti, tacos and more. It can also be used as a condiment, as a dip or a marinade.
• Cook's Note: Never breathe the aroma of the Pili-Pili when cooking; cook it outside for safety.