Smoked Tilapia with Grapefruit and Ginger Marinade Recipe
Ingredients
2 Large grapefruits, peeled and quartered
1 Inch ginger root, peeled and cut into small chunks
3 Garlic cloves
¼ Cup vegetable oil
2 Tbsp fish sauce
1 Cup brown sugar
½ Tsp salt
4 Tilapia fillets
Preparation
Make the marinade by placing the quartered grapefruit, ginger, garlic, oil, fish sauce, brown sugar and salt into a food processor. Process until smooth and well blended.
In a large bowl, cover the tilapia fillets in the marinade. Turn the fish so they are completely coated. Cover with plastic wrap and place in the fridge for about 2 hours.
Set the smoker to 275ºF using wood bisquettes of choice (alder, pacific, apple).
Remove the tilapia fillets from the marinade and place them on a smoker rack and put the rack in the Bradley smoker. Smoke the fish until they reach an internal temperature of 145ºF, about 2 hours.
If desired serve with stir-fried vegetables and sprinkle with green onions.
Alder
wood
Alder is commonly used for smoked salmon because of its milder flavour. However, thanks to its light, sweet, and musky flavour, it's a smooth smoke flavour perfect for almost any dish.
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