Smoked Honey Glazed Tilapia Recipes

CHIPOTLE-HONEY GLAZED TILAPIA

Steps:

• Put the chipotle chiles, honey, scallions, 2 tablespoons of the oil, 1 teaspoon salt and a few grinds of pepper in a food processor and pulse until combined. Transfer to a large bowl, add the tilapia and toss to coat evenly; set aside for 10 minutes at room temperature.
• Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the tilapia and cook, turning once, until just cooked through, 5 to 7 minutes. Serve with coleslaw and lemon wedges on the side.

HONEY SOY TILAPIA

Steps:

• Mix the honey, soy sauce, balsamic vinegar, and garlic together in a bowl. Place the tilapia fillets in the mixture; allow to marinate in refrigerator at least 30 minutes.
• Preheat an oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
• Remove tilapia from marinade, and discard the marinade. Place fillets into the prepared baking sheet, and sprinkle the black pepper over the fish.
• Bake in the preheated oven until the fish flakes easily with a fork, 15 to 20 minutes.

SMOKED HONEY GLAZED TILAPIA

Steps:

• Dissolve sugar and salt in the water. Stir and dissolve.
• Add the fillets and refrigerate for minimum of 1 hour and up to 4.
• About an hour before marinating is complete start up smoker.
• You are looking for a temperature of about 200 F and no higher than 225°F.
• Use a good hard wood of your choice. I use pecan most of the time. Alder, hickory, mesquite and cherry are all nice.
• Mix up the salt, pepper and cayenne.
• Take out the Fillets, rinse then pat dry.
• Drizzle olive oil on a platter.
• Place fish on the platter and slide em around to oil the bottoms.
• Generously coat the tops only with honey.
• Sprinkle the mixed seasonings on top only.
• Place fillets directly on grate of prepared smoker and smoke for 1 hour.

ASIAN GLAZED TILAPIA

Steps:

• Sprinkle each side of the fish with salt and pepper.
• Coat a sautée pan with Olive Oil or your favorite cooking oil. I find that a non-stick pan works best for cooking this delicate fish.
• Prepare the glaze by mixing equal parts Hoisin with Soy sauce. The hoisin is thicker and sweeter giving balance to the soy. You won't need that much for glazing the fish so you can use the remainder to toss in with your noodles if you want.
• Brush the tops of each of the fish with the glaze and lay that side down on the pan allowing the glaze to form a seared on crust.
• Brush the other side of the fish with glaze before flipping.
• Each side takes about 4-6 minutes depending on how thick your filet is. I had big meaty ones so total cooking time was about 15 minutes. If you are unsure whether they are done, make a small cut into the the thickest part of the fish. If the cut is easy to make and the fish flakes, then it's done. If it's hard to pierce with a fork or seems tough, give it a few more minutes. You may have to flip the fish in order to keep it from burning if you are cooking thicker pieces and need the extra time. You may also want to cover the pan with a lid and let the steam help you out.
• Serve on a bed of asian noodles or alone. It's sure to be a crowd pleaser for those that enjoy seafood, and even those who don't!

HONEY LIME TILAPIA

Steps:

• In a large bowl, mix the honey, lime juice, and garlic. Season tilapia with salt and pepper, place in the bowl, and marinate 1 hour in the refrigerator.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• Arrange the squash and asparagus in the baking dish. Place tilapia on top of vegetables, and season with poultry seasoning. Discard remaining marinade.
• Bake 20 minutes in the preheated oven, until vegetables are tender and fish is easily flaked. Sprinkle with mozzarella, and continue baking 5 minutes, or until cheese is lightly browned.