Frank’s Smoked Parmesan Tilapia

Servings: 8

You’ll need:

8 frozen (thawed) or fresh Tilapia fillets
1/2 cup Italian bread crumbs
1/8 cup grated Parmesan cheese
1 large lemon, sliced into 16 wedges
8 tsp. olive oil
Garlic powder
Cayenne pepper
Non-stick cooking spray
Apple wood chips or chunks soaked in water 2 hours

Generously brush both sides of each Tilapia fillet with olive oil. Sprinkle each fillet with garlic powder. Generously top each fillet with about 3-4 tsp. Italian bread crumbs and sprinkle 1-2 tsp. grated Parmesan cheese over each fillet top, as well.

Line a grilling pan (preferably one with holes) with heavy duty aluminum foil and to keep the Tilapia from sticking to the cooking surface cover with a non-stick cooking spray. With a fork poke a few holes in foil where the holes are, so the smoke can get through to the fillets. Sprinkle a pinch of Cayenne pepper over each Tilapia fillet and line all eight fillets on pan leaving some space between the fillets.

For outdoor smoking: Set your grill for Indirect Grilling and add your soaked apple wood to the coals or in your smoke box. (Frank’s Tip: If using a smoke box then add the apple wood about 5 minutes, before placing the Tilapia on the grill so that they will begin to smoke). Smoke the Tilapia for 25 to 30 minutes at about 275° F, add extra apple wood as needed to maintain the smoke. The fish is done when it flakes easily to the touch or the internal temp of the largest fillet is about 145° F .

Remove the pan from the grill and set in an oven or under an aluminum foil tent for about 5 minutes to rest before serving.

Frank’s Note: This is a brainstorm recipe, because I always like to come up with new ways to grill or smoke fish. Our family really likes fish with apple wood smoke topped with Parmesan cheese and the seasonings that leave a light brown “crust” on top.

​Karen’s Note: Serve the Smoked Parmesan Crusted Tilapia fish fillets with two lemon wedges and your favorite side dishes. Garlic Couscous and Steamed Vegetables are shown in picture.

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