TERIYAKI SMOKED TILAPIA
How to smoke tilapia white fish fillet with a sweet and tangy marinade made with teriyaki sauce, honey and sriracha.
Provided by Steve Cylka
Categories Main
Time 2h10m
Number Of Ingredients 4
Steps:
- Make the marinade by mixing together the teriyaki sauce, honey and sriracha until honey is dissolved and well blended.
- In a large bowl, cover the tilapia fillets in the marinade. Turn the fish to they are completely coated. Cover with plastic wrap and place in the fridge for about 2 hours.
- Set the smoker to 275F using wood of choice (alder, maple, peach and apple are great choices).
- Remove the tilapica fillets from the marinade and place them on a smoker rack and put the rack in the smoker. Smoke the fish until they reach an internal temperature of 145F, about 2 hours.
- If desired, sprinkle with green onions.
Nutrition Facts : Calories 399 kcal, Carbohydrate 58 g, Protein 39 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 85 mg, Sodium 2936 mg, Fiber 1 g, Sugar 57 g, ServingSize 1 serving
GRILLED HERBED TILAPIA IN FOIL PACKETS
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Cut a piece of heavy duty aluminum foil large enough to make an airy foil pouch to hold tilapia fillets.
- Place fillets on top of the foil and season with dill, salt, and pepper. Place chives on top of fillets, followed by butter. Seal up pouches loosely.
- Cook fillets on the preheated grill until they flake easily with a fork, 10 to 15 minutes.
Nutrition Facts : Calories 191.1 calories, Carbohydrate 0.7 g, Cholesterol 63.8 mg, Fat 10.2 g, Fiber 0.3 g, Protein 23.2 g, SaturatedFat 5.8 g, Sodium 351.8 mg, Sugar 0.1 g
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.
Nutrition Facts : Calories 263.5 calories, Carbohydrate 1.3 g, Cholesterol 61.6 mg, Fat 12.5 g, Fiber 0.6 g, Protein 34.8 g, SaturatedFat 1.9 g, Sodium 367.2 mg, Sugar 0.3 g
SMOKED TILAPIA WITH PILI PILI
Make and share this Smoked Tilapia With Pili Pili recipe from Food.com.
Provided by Food.com
Categories Tilapia
Time 1h20m
Yield 1 serving(s)
Number Of Ingredients 27
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.
Nutrition Facts : Calories 601, Fat 22.6, SaturatedFat 3.4, Cholesterol 62.5, Sodium 1299.7, Carbohydrate 71.9, Fiber 13.9, Sugar 33.5, Protein 39.2
PILIPILI OIL
Pilipili, chiles in Swahili, infuse oil along with aromatics like herbs and onion to create a spicy condiment. Similar to hot sauce, these chile oils, found in Africa and across the African diaspora, provide a kick when drizzled on a dish. This version from the chef and author Bryant Terry uses fresh, small bird's eye or Thai chiles for their vibrant taste and their availability in most supermarkets. Smoked paprika adds a bit of depth and helps to make the oil fire-engine red.
Provided by Korsha Wilson
Time 10m
Yield About 1 cup
Number Of Ingredients 5
Steps:
- In a small saucepan, combine all the ingredients and heat over low, stirring occasionally, until the oil starts to sizzle and the paprika has darkened. Immediately remove from the heat and set aside to cool.
- Transfer the mixture to a small jar or bottle, seal, and refrigerate for a few days before using. Store in the refrigerator for up to 2 weeks.
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