Best Smoked Tilapia Sandwich Recipes

SMOKED TILAPIA SANDWICH

Steps:

• Heat broiler.
• Place fish on rack of broiling pan sprayed with cooking spray; sprinkle with paprika.
• Broil, 4 inches from heat, 5 min. or until fish flakes easily with fork. Meanwhile, combine next 3 ingredients.
• Place fish on bottom halves of rolls; cover with Singles, pickle mixture and tops of rolls.

GRILLED TILAPIA WITH SMOKED PAPRIKA

Steps:

• Combine olive oil, paprika, garlic powder, salt, and black pepper in a small bowl; stir well. Brush oil mixture evenly over tilapia fillets.
• Heat a large nonstick grill pan over medium-high heat; grease with cooking spray. Grill fish until it flakes easily with a fork, about 4 minutes per side.

BIG DADDY'S BLACKENED TILAPIA

Steps:

• In a small bowl combine all of the spices. Press a heaping tablespoon of the spice mix onto each fillet so that both sides are liberally coated. Allow the fish to sit for 15 minutes at room temperature prior to cooking.
• In a large skillet, heat the oil over medium-high heat. Once the oil is almost smoking, add the fillets and cook for 2 to 3 minutes on each side. Sprinkle with lemon juice and transfer the fillets to serving platter.

TILAPIA SANDWICH

Steps:

• Preheat the oven to 450 degrees F. Place a heavy-duty baking pan sprayed with nonstick spray in the oven to heat.
• Mix together the melted butter, Dijon and dill in a pie plate. In another pie plate, combine the panko, cayenne and some salt and pepper. Dredge the fish through the melted butter mixture and then through the panko. Place on the hot sheet trays in the oven and bake until cooked through and lightly golden, 12 to 15 minutes.
• Assemble the sandwich by slathering the toasted split roll with Tartar Sauce, topping with the breaded fish fillet and adding the tomato slices and shredded lettuce.
• Mix the mayonnaise, relish, dill, mustard and hot sauce together in a small bowl. Cover with plastic wrap and refrigerate 1 hour before serving.

SMOKED HONEY GLAZED TILAPIA

Steps:

• Dissolve sugar and salt in the water. Stir and dissolve.
• Add the fillets and refrigerate for minimum of 1 hour and up to 4.
• About an hour before marinating is complete start up smoker.
• You are looking for a temperature of about 200 F and no higher than 225°F.
• Use a good hard wood of your choice. I use pecan most of the time. Alder, hickory, mesquite and cherry are all nice.
• Mix up the salt, pepper and cayenne.
• Take out the Fillets, rinse then pat dry.
• Drizzle olive oil on a platter.
• Place fish on the platter and slide em around to oil the bottoms.
• Generously coat the tops only with honey.
• Sprinkle the mixed seasonings on top only.
• Place fillets directly on grate of prepared smoker and smoke for 1 hour.