I just might proclaim that tilapia is the poor mans sea bass. While not as light in texture (close) and definitely not as sweet tasting, it is a really good fish and makes a great substitute for sea bass. It’s a great value, usually around $4 – $6 per lb. It cooks quickly, has a great flaky texture and doesn’t taste or smell fishy. Score! This glaze is very versatile as well. Pour it over any fish or use it to set off grilled or baked chicken and pork. Serve anything topped by this glaze with grilled fresh veggies and please your crowd, like a champ.

INGREDIENTS:

For the fish

• 4 tilapia filets
• olive oil
• 1/2 cup wood chips, soaked in water for 30 minutes
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh oregano, chopped
• 1 tablespoon fresh cilantro, chopped
• 2 tablespoons toasted coconut (optional)
• salt
• white pepper

For the Sauce

• 2 cups pineapple juice
• 1/2 cup rice wine vinegar
• 1 tablespoon brown sugar
• 1 teaspoon chipotle chili powder (don’t substitute – it will not be the same)
• 1/4 cup fresh cilantro, chopped

PREPARATION:

For the sauce

Combine all sauce ingredients (except the cilnatro) in a saucepan and bring to a boil. Lower heat to medium high and simmer until reduced to about 1/2 or until the mixture becomes a bit syrupy. Remove from heat and allow to cool. Taste and add more chipotle powder if desired. Then add the 1/4 cup of cilantro and set aside.

For the fish

Brush the fish with olive oil on both sides and sprinkle on salt and pepper. Mix herbs and coconut in a bowl. Preheat grill to high heat. Add wood chips to coals or directly over burner if using a gas grill and allow them to begin smoking. Then add fish searing on one side for about 2 – 4 minutes but don’t char it. You just want a nice sear. Then carefully flip trying not to break them up. Sprinkle the fish with a healthy amount of the herb and coconut mixture, close the lid and reduce heat to low. Allow to cook for about 4 – 6 minutes or until the fish is flakey and not translucent. Be careful not to over or under cook fish. Cut into one of the pieces to check for doneness if necessary. Serve on a bed of greens with grilled vegetables then ladle some of the glaze over the fish. Like a champ.

Serves 4

Heat Factor