Smoked Honey Glazed Tilapia
"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."
- Ready In:
- 3hrs 30mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 2 lbs tilapia fillets
- 1⁄2 cup honey
- 2 teaspoons coarse salt
- 2 teaspoons cracked black pepper
- 1⁄2 teaspoon cayenne pepper
- olive oil
-
Brine
- 1 cup white sugar
- 1⁄2 cup salt
- 1 quart water
directions
- 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.
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Reviews
-
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. -
We made this with the brine based on the recommendations of others which to reduce the salt to 1/2 cup. However the recipe already calls for a half a cup. I figured they had already changed the recipe so we made it with 1/2 cup and it was way too salty. We literally had to throw the fish away. There was no way you can eat it. So my recommendation is cut the brine to 1/4 of a cup of salt. It may be okay then.
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I followed the instructions exactly and it was perfect! I even ate a whole fillet and I hate fish!
RECIPE SUBMITTED BY
Single father of 5 aging in ages from 8 to 22. I recently was blessed with a grandson also. I am a partner in a commercial construction business with my best friend of the last 37 years. I must have inherited my love of cooking from my grandmothers.
I love spending time at the bar with my buddies, camping with my son, watching him ride his "toys" and I love to ride my own "toy" Harley Davidson. I am a die hard UT Longhorn fanatic. Love watching all sports, Cowboys will always rule the NFL. Gordon is the man in NASCAR. Yankees suck. As do the Red Wings, and Celtics. How many of you have I made mad? At least I am a fan and care. Go Longhorns, Cowboys, Mavs, Stars, Rangers (yeah right the Rangers are fun to laugh at anyway).
