Smoked Parm Peperoncini Tilapia
After the smashing success of the Mississippi Grilled Cheese Sandwiches using the CINI Sauce, we knew we needed to try this with fish! SPOILER ALERT: It did not disappoint!
Things to know:
What is tilapia?
Tilapia is a popular, mild-flavored freshwater fish, known for being a good source of lean protein, vitamins, and minerals like selenium and B12, while being low in calories and fat. Native to Africa and the Middle East, it’s now farmed globally and is versatile for cooking methods like baking, pan-frying, and broiling, often prepared with simple seasonings like garlic, lemon, and herbs. Its mild taste and firm texture make it a popular and accessible seafood option.
What is alder wood?
Alder wood is a premier, mild hardwood ideal for smoking fish, particularly salmon, as well as poultry, pork, and delicate cheeses. It produces a light, slightly sweet, and neutral smoke that enhances food without overpowering it, making it a staple for Pacific Northwest-style smoking. It burns clean and is suitable for both hot and cold smoking.
What is a peperoncini?
A pepperoncini is a small, mild yellow-green chili pepper known for its tangy, slightly sweet flavor and gentle kick.
Are banana peppers and pepperoncinis the same thing?
No, banana peppers and pepperoncinis are distinct varieties of chili peppers, though they look and taste similar enough that people often use them interchangeably.
Where are the most peperoncinis grown?
Pepperoncini peppers are most extensively grown in the Mediterranean regions of Southern Europe, specifically in Greece and Italy.
How long do pepperoncini take to grow?
It takes about 60 to 75 days for pepperoncini plants to produce harvestable peppers after you transplant them into the garden.
What do pepperoncinis do for your body?
Eating pepperoncinis provides your body with a boost of Vitamin C and antioxidants while adding bold flavor with almost zero calories.
Ingredients:
6 tilapia fillets
John Henry’s Aloha Chicken & Fish Rub
CINI Sauce – Italian-Inspired Peperoncini Hot Sauce
shredded parmesan cheese
1/2 cup diced red onion
1. Fire up your smoker to 220F using a mild flavored pellet mix such as alderwood.
2. Season the fillets with your favorite rub, then add a generous dollop of the Cini sauce, and top with the diced red onion and parmesan cheese.
3. Chuck the tilapia, on the wire rack into your smoker and smoked for 45-60 minutes, or until the fillets have an internal temperature of 145F.
4. Remove the tilapia fillets, serve and ENJOY!
Equipment used:
Yoder YS640S Smoker
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