Barbecue Guide for the Spring: Part II

This is the second of four installments on the art of grilling, this time, I will share my tips for smoked tilapia. I’ve been toying around with a couple different rubs over the years and I have come up with three main recipes, though I use the same rub recipe for grilled pork, fish and chicken. I’ll share the others with you later. For now, let’s grill some fish.

For the rub
4 tablespoons of brown sugar
2 tablespoons of season salt
1 teaspoon of garlic powder
1 teaspoon of cayenne pepper 

The fish
4 pounds of tilapia
½ cup of lemon juice

Rinse your fish very thoroughly in room temperature water and then coat it with some lemon juice before sprinkling on the rub.

Coat both sides with the rub to give it an even.

Before you start prepping your fish, get the coals nice and hot in the grill. I like to use mesquite wood chips in my coals to add that extra smokey taste.

Remember that fish is a heat-sensitive meat. So take care. It cooks quickly. Stay right there with your tilapia.

Place your fish on the grill and cook on each side for 10 minutes over shot coals. This fish is best served with coleslaw and potato salad. You’ll see the sides later in the series.

If you try this recipe, take a picture and email me at andre.taylor@patch.com and let me know how it turned out. If you have another recipe you want to share with me, send that along.

Until then, keep on burnin’!