Ever since getting my recent shipment of pecan pellets from Todd at A-MAZE-N products, I've been trying them on everything I can think of. Tonight it was fish.
Started with 3lbs of boneless Tilapia filets. The next few steps are from a honey Tilapia recipe thats all over the internet.
Soaked em in a simple sugar, salt and water brine for 3.5 hours. Patted em dry and put them down on foil that had been rubbed with a coat of EVOO. Then I sprinkled salt and pepper over the top only. Next I drizzled honey over each piece and lightly brushed it on.
Now it was time to add my own twist. I was planning to smoke with pecan. I just happened to have a mixture of toasted and chopped pecans mixed with brown sugar left over from making FPNMF's praline bacon recipe http://www.smokingmeatforums.com/t/106794/todays-treat-praline-bacon-with-q-view (which I'm now addicted to) so I sprinkled some of the mixture over each piece of fish.
Filled the AMNPS with one row of pecan. Since I knew the Tilapia would only take an hour to cook I wanted to maximize the smoke so I lit both ends.
Put the fish in the MES and smoked at 230 for an hour. While the fish was smoking I sliced up some green zucchini and yellow squash.
Then added mushrooms.
I borrowed Scarbelly's asparagus recipe and used it on my veggies. I dumped in balsamic, EVOO and some garlic and shook the bag til all was mixed and well coated. I let the veggies sit in the mix for 30 minutes then I dumped them into a hot wok on the gas grill and did the "stir fry" thing.
Added a little parmesan/romano blend.
After an hour of smoke the fish was done. Had to test a piece.
Dinner was excellent. Pecan is definitely my "go to" for the moment.
Thanks for looking.