Smoked Tilapia
Brine fish for one to four hours, I did three. Brine with 1 cup white sugar, 1/2 cup salt, 2 quarts water. Stir until dissolved.
Put in refrigerator for three hours. Heat the smoker for 200, no higher than 225.
Took the fillets out and patted dry. Put a little olive oil on a cookie sheet and placed the fish on them, only the bottoms, not both sides. Rubbed lots of honey on the tops. Sprinkled seasoning on top of honey, I used Flavor Mate New England Fish and Seafood seasoning. Place fish directly on smoker grate for one hour.
Yours may take less or more time. Mine was nice and opaque color, moist and flaked easily.
Turned out great.
No comments:
Post a Comment