The trick is to smoke the meat and not make the meat smoke

CHIPOTLE-GRILLED TILAPIA

  Date: July 16, 2009
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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
Recipe Source:
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Smoke It Like a Pro

Fish & Shellfish Grilled & Smoked:

Chipotle Grilled Tilapia - Page 119
Grill:
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Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • Food Processor
  • SR Fish Spatula
  • SR 19" Locking Tongs