1 Cup tangerine juice (orange juice also works fine)
½ Cup hoisin sauce
1 Tbsp Sriracha sauce
2 Tsp salt
4 Tilapia fillets
- 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