Description
Make your tilapia a smoky delight with this versatile recipe. You can use different seasoning combinations – from spicy Cajun to classic lemon-butter. The results will amaze you every time.
Smoke and seasonings blend perfectly in this recipe to create tender, flaky fish in less than two hours. Home cooks can use any type of smoker to achieve great results.
Ingredients
Scale
- 4 tilapia filets.
- 2½ tablespoons salt.
- 1 tablespoon dried oregano.
- 1 tablespoon paprika.
- 1 tablespoon black pepper.
- 1 tablespoon lemon juice.
- 2 tablespoons olive oil.
- Wood chips (apple or peach recommended).
- Aluminum foil.
Instructions
- Prepare Your Smoker
- Heat your smoker to 225-250°F.
- Soak wood chips for 30 minutes.
- Put wood chips in a foil pouch with holes so smoke can escape.
- Season the Fish
- Dry the tilapia filets with paper towels.
- Brush olive oil on both sides.
- Combine all seasonings in a bowl.
- Coat both sides with the seasoning mixture.
- Add a lemon juice drizzle.
- Smoking Process
- Place filets on foil coated with non-stick spray.
- Set them on smoker grates.
- Keep vent fully open for good airflow.
- Smoke for about 1 hour before checking temperature.
- Continue until internal temperature reaches 145°F.
- Final Steps
- Fish should be white in center when done.
- Check for flaky texture.
- Take fish off the smoker.
- Let it rest briefly before serving.
Notes
– The smoking temperature between 225-250°F plays a vital role.
– The fish needs to reach exactly 145°F internal temperature.
– Brining the fish before smoking adds extra moisture.
– You can keep leftovers in the refrigerator up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 1.5 hours
- Category: Seafood
- Method: Smoking