Tilapia is a white fish with a mild flavor, which makes it perfect smoking. Hickory wood adds a sweet and meaty flavor, while the herbaceous seasoning adds great anise flavor thanks to the tarragon. It’s finished off with a cool dipping sauce that makes this dish ideal for your next BBQ.
SMOKED TILAPIA WITH FRESH HERBS
Ingredients:
- 3 tilapia fillets, skin and bones removed, approx 150 gr each (5 oz)
- 3 cups hickory wood chips (750ml)
Seasoning:
- Zest of 1 lemon
- 3 tablespoons chopped tarragon (45ml)
- 2 tablespoons finely chopped chives (15ml)
- ½ teaspoon garlic powder (2.5 ml)
- ½ teaspoon lemon salt (2.5ml)
- ½ teaspoon pepper (2.5ml)
- ½ teaspoon crushed red pepper flakes (5ml)
Dipping Sauce:
- ½ cup mayonnaise (125ml)
- Juice of one small lemon
- Splash of Tabasco
- 2 teaspoons Dijon mustard (10ml)
- 1 tablespoon chopped fresh tarragon (15ml)
- Salt and pepper to taste
Method:
In a small bowl whisk together the dipping sauce ingredients until well combined. Chill before serving.
Soak 2 cups (500ml) of wood chips in cold water for 1 hour.
In a medium bowl mix together rub ingredients until well combined. Sprinkle over fish and allow to marinate in the refrigerator for 30 minutes.
Prepare smoke pouch.
To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminum foil. Place 1 cup (250ml) of dry wood chips on top. Mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow through and infuse the meat. Repeat to make second pouch
Prepare the barbecue for indirect grilling. Preheat the barbecue to 220ºF/110ºC one one side and leave the other side off. Place the smoke pouch directly over the heat source. Close the lid and wait for smoke.
Once BBQ is smoking, place the tilapia on a mesh grill pan on the side of the BBQ without direct heat. Smoke the tilapia over indirect heat for approximately 30 minutes, or until the fish is cooked through and flakes easily with a fork. Remove from grill and serve with dipping sauce.