I've never been a big fan of fish but I've perfected a recipe for Applewood Smoked Tilapia that has warmed my heart to this great source of nutrition. So what's on the menu?
Applewood Smoked Tilapia with Tropical Salsa, Grilled Garlic Asparagus & Garden Salad. Healthy never tasted so good!
To begin this simple, yet elegant, meal, we'll need to fire up the grill! I prefer charcoal but gas would do; either way, you'll need a moderately hot fire. Begin soaking the applewood chips, but they won't go in until it's time to put the food on.
As the grill is heating up, prepare the Tropical Salsa.
Ingredients:
6 ounces fresh pineapple
4 ounces fresh mango
1/2 navel orange
1/2 sweet onion
1/2 mild bell pepper
1 tablespoon Emerald Coast Espresso Balsamic Vinegar (or infused balsamic of choice)
Pinch of sea salt
Dice fruits and veggies into fine pieces, sprinkle with sea salt, toss with balsamic, cover and refrigerate.
For the entree I used tilapia filets, brushed lightly with extra virgin olive oil (evoo), and seasoned with sea salt and lemon pepper. I grilled it over direct heat until it was no longer translucent, about 5 minutes per side, and then moved it to indirect heat and closed the grill to allow the applwood smoke to fully flavor the fish.
The asparagus was trimmed and marinated for 15 minutes in evoo, sea salt and minced garlic. This was also grilled over direct heat until it was just-tender and slightly charred, 5-7 minutes.
Serve Tropical Salsa topped Tilapia topped with the asparagus and a garden salad for a delightful summertime dinner!
And there should be plenty of the salsa left for a great addition to your next chicken or pork dish!
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