Soapstone Grilled Tilapia with Coconut Lime Sauce
Soapstone Grilled Tilapia with Coconut Lime Sauce: using our newest accessory for our Kamado Joe BigJoe Series 3, we cook up a fantastic fish dish!
Things to know:
What is tilapia?
Tilapia is a mild, inexpensive, and popular freshwater fish, native to Africa and the Middle East, now farmed globally, known for being a lean protein source, low in calories and fat, and rich in nutrients like phosphorus, potassium, and vitamin B12. It’s versatile and can be baked, fried, broiled, or pan-seared, often prepared with garlic, lemon, and butter, and is a common choice in many restaurants.
Is tilapia a good fish to eat?
Tilapia is a healthy, budget-friendly choice that is low in calories, high in protein, and very low in mercury. However, because it is almost always farmed and heavily dependent on its diet, the quality and safety vary widely depending on the country of origin.
Why grill on a soapstone?
Grilling on a soapstone provides a smooth, non-porous cooking surface that absorbs and retains heat exceptionally well. It eliminates flare-ups by preventing fat from dripping into the fire, locks in natural juices, and creates an incredibly crispy, even crust on meats.
Where do the most coconuts come from?
Over 70% of the world’s coconuts are grown in just three countries: Indonesia, the Philippines, and India. These nations dominate global output due to their ideal year-round tropical climates, high humidity, and abundant coastal sunlight.
Which country has the best quality coconut?
For the best-tasting coconut—specifically for drinking water and delicate sweetness—Thailand is widely considered the top. The Nam Hom variety, native to Thailand, is famous for its highly fragrant, sweet, and nutty water.
What country eats the most coconuts?
India consumes the highest total volume of coconuts globally, using over 9 million tonnes annually. However, when looking at per capita (per person) consumption, Pacific island nations dominate: Micronesia ranks first with an annual consumption of roughly 173 kg (381 lbs) per person, followed closely by Vanuatu and Kiribati.
Ingredients:
For the sauce:
1 cup mayo
1/4 cup coconut cream (we use Trader Joe’s brand)
juice of 1 lime
For the fish:
5 tilapia fillets
your favorite fish rub/seasoning (we used John Henry’s Aloha Chicken and Fish Rub)
1. In a small bowl, whisk together the mayo, coconut cream, lime juice, salt and pepper. Chuck that bowl into the fridge until ready to use.
2. With the charcoal basket about 3/4 full, bring your grill to 400-500F with the soapstone installed.
3. Spray the fillets with avocado oil, then apply seasoning.
4. Place your fillets on the soapstone and cook, without flipping until the internal temperature reaches 145F (about 8-10 minutes, but this really is dependent on the exact temp of your grill and the thickness of the fillets).
5. Remove the fish from the grill, plate them up and top them with the delicious sauce, serve and ENJOY!
Equipment used:
Kamado Joe Big Joe Series III 24-inch Ceramic Charcoal Grill and Smoker with Premium Cart
DISCLOSURE: When we link to products and services, those links may be customized affiliate links. If you click on any of those affiliate links and make a purchase within a certain time frame, We’ll earn a small commission. The commission is paid by the retailers.
Here’s an example: If we link to our favorite vegetable peeler, and you click on that link and complete a purchase within the next 24 hours, we may receive a commission somewhere between 1 to 10 percent of your total order.
We are careful to link to products and retailers that we use ourselves and recommend. These affiliate programs use cookies to track visits for the purposes of assigning commission on these sales. Money earned keeps Galley of the Sun running and allows us to do what we love.
Thank you for your support.
SELECT AFFILIATE PROGRAM DETAILS: We are currently members of affiliate programs with Amazon and Dalstrong. We are eligible to earn from qualifying purchases.