It’s barbeque season and we’re on it full throttle. We’ve been through two and a half tanks since April and are seriously contemplating getting the hook ups required for gas service. We loves our barbeque.
The general rule in this household is that if one thing is going to be grilled, everything might as well be grilled. Really it’s as much a challenge as a rule and I’ve definitely bombed out on a few things, but I’m pretty bloody minded about exploiting our tools and experimenting so it’s all good.
I’ve never worked with tilapia before and the daughter is devoutly anti-fish so it was a little intimidating but it came out lovely.
1/4 c liquid honey
2 tbsp soya sauce (just a word to the wise; if you’re going to add anything to honey to make it salty it might as well be soya sauce, no matter what other flavours you’re working with)
3 cloves garlic, minced
1 tbsp dried chili flakes
2 tbsp olive oil
Shake all of the above in a bottle or whiz it in a food processor then dump over the fish fillets.
I let our little tilapia fillets marinate in this for a few hours because I had a few hours, but it really only needs about 30 minutes of marinating time. If you don’t have time to let them soak then this recipe also makes an excellent finishing glaze.
I scored a lovely cornmeal bread from the A&P – it’s not a true cornbread as it was obviously leavened with yeasty beasties, but it had such an interesting texture which immediately made me think ‘bruschetta’, so that’s what it became. I imagine this marinade would work well with local fresh water fish as well – pickerel and lake trout come to mind as they’re a little less delicate than bass or pan fish.
2 roma tomatoes, chopped
3 cloves garlic, minced
1 small red onion (ok – I was lacking the red onion in last night’s batch, but I normally make it with red onion)
2 tsp dried or fresh oregano
1 handful chopped fresh parsley
1 tbsp olive oil
1/4 cup grated asiago cheese
cracked black pepper to taste
Mix all of that together and toss it on your favourite bread.
And here’s everything browning nicely on the grill:
Yes, again with the pizza stone. I tossed it on the grill as it heated up and basically used it like a frying pan for the fish. It doesn’t take away any of the grilled flavour but it prevents fish bits falling to the briquette gods and the need for a proper fish basket. The daughter loved it =)