Tilapia
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5
tilapia fillets skin and bones removed approx 150 gr each (5 oz) Soak 2 cups (500ml) of wood chips in cold water for 1 hour. |
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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. Place the smoke pouch directly over the heat source. Close the lid and wait for smoke. Once BBQ is smoking, place the tilapia on the side of the BBQ without direct heat. Smoke the tilapia over indirect heat for approximately 30 minutes. Remove from grill and serve with dipping sauce. Fish can be served hot or cold.
Sauce
½ cup mayonnaise (125ml)
Juice of one small lemon
Splash of
2 teaspoons
1 tablespoon chopped fresh tarragon (15ml)
Salt and pepper to taste
In a small bowl whisk together until well combined. Chill.
Serves 8 as an appetizer
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