Tangerine and Hoisin Smoked Tilapia
Combine Hoisin Sauce and tangerine and you’ll add layers of flavour to this recipe. You may use orange juice to substitute the tangerines.
1 Cup tangerine juice (orange juice also works fine)
½ Cup Hoisin sauce
1 Tbsp Sriracha sauce
2 Tsp salt
4 Tilapia fillets
Bradley Flavor Bisquettes – Alder, Apple, or Pacific Blend
Make the marinade by mixing together the tangerine juice, hoisin sauce, Sriracha, and salt until the hoisin is dissolved and well blended.
In a large bowl, cover the Tilapia fillets in the marinade. Turn the fish so they are completely coated. Cover with plastic wrap and place in the fridge for about 2 hours.
Set the smoker to 275°F, using Bradley Flavor Bisquettes of choice (Alder, Apple, and Pacific Blend all work well).
Remove the Tilapia fillets from the marinade and place them on a smoker rack and put the rack in the Bradley Smoker. Smoke the fish until they reach an internal temperature of 145°F (or about 2 hours).
Recipe by: Steve Cylka
Alder is commonly used for smoked salmon because of its milder flavor. However, thanks to its light, sweet, and musky flavor, it's a smooth smoke flavor perfect for almost any dish.Shop Now