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.
Bear View
My plate.
Dinner was excellent. Pecan is definitely my "go to" for the moment.
Thanks for looking.
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.
Bear View
My plate.
Dinner was excellent. Pecan is definitely my "go to" for the moment.
Thanks for looking.
