The trick is to smoke the meat and not make the meat smoke
Date:July 16, 2009 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Chipotle Grilled Tilapia
The marinade used chipotle peppers, sherry & balsamic vinegar, EVOO, salt & pepper
The finished marinade
Some of the marinade is used for the jicama sticks
The jicama is cut into slices and then cut into strips & they get coated with the marinade
The fish uses some of the marinade to & the rest of it is reserved & used to baste the fish while grilling
The fish is direct grilling
The fish is drizzled & garnished with lemons & was served with rice & jicama sticks. The S.W. marinade was spicy
This was a very tasty & spicy dish.
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Grilled fish twice in one week is a first for me. This great dish came from Fish & Shellfish Grilled & Smoked. There is a spicy southwestern style marinade which is a triple threat. !/4 of it was reserved to baste the fish on the grill, 1/4 was used to spice up the jicama sticks side dish and 1/2 of is was used as a marinade to add flavor and help keep the fish moist. The fish came out great although I had some issues with it sticking to the grill. Some careful prying with my fish spatula saved the day, but next time I’ll oil the grates more. This dish was quick and easy to make and tasted great. A winning combination indeed