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Preheat the pellet grill to 400°F and oil the grill grates. Make 3 to 4 vertical cuts on both sides of the fish. Coat the fish with olive oil. Make sure to get inside the cavity. Season inside and out with salt and pepper. Stuff the cavity of each fish with slices of lime, onion, garlic, Serrano pepper, and cilantro.

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Smoking the Tilapia. Once smoke is being produced, put your tilapia filets in the smoker with the seasoned honey side UP. Continue cooking the tilapia in the smoker until they reach an internal temperature of 145°F using an instant read thermometer. Remove from the smoker and serve immediately.

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Add wood chips. As smoker or grill heats up, prepare the fish. Combine the basil, black pepper, salt, garlic, and olive oil in a small bowl. Use a basting brush to apply the mix to both sides of each fillet of tilapia. Place tilapia on smoker or grill grates. Close lid and set vents to open.

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The cooking time for this recipe is about 1 1/2 hours to 2 hours to smoke the tilapia. There is one simple test you can always perform with fish to check for doneness. Simply insert a piece of metal, a fork or a meat thermometer work best, in the middle of the fillet for 5-10 seconds. Then feel the end of it to determine if it is warm or not.

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Preheat the Pellet Grill: Preheat your pellet grill to a low temperature of around 180-200°F (82-93°C) before smoking. This low and slow approach allows the smoke to permeate the tilapia.

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Prepare the smoker for indirect heating, set the temperature to 275 degrees F. Take the fish and wash it well. Then look for bones in there, if there are any remove them and prepare the fish for getting a coat of spices. In a small bowl, add lemon juice, oil, garlic powder, salt, and lemon pepper. Mix everything well.

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Reserve the rest of the sauce to serve with the cooked fish. Preheat your Traeger pellet grill to 400°F and oil the grill grates. Place the seasoned whole tilapia onto the grill grates and cook for 20 to 35 minutes (depending on the size of the fish) or until the internal temperature reaches 145°F.

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Smoked Tilapia Recipe Directions. Soak your wood chips and light your smoker until it reaches 225-250 degrees Fahrenheit. If you have a charcoal smoker, it will take 30 minutes for it to come up to temperature. Gas grills are faster and should heat up to the right temperature in about 5-10 minutes. Mix all of your tilapia seasoning ingredients.

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Gather the ingredients. Prepare a smoker for a 2-hour smoke. Wash the fish and remove all the bones, if any. In a small bowl, combine the oil, lemon juice, garlic powder, salt, and lemon pepper. Brush the liquid mixture onto both sides of the tilapia fillets. Place the fish in the smoker for 1 1/2 to 2 hours.

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Optimal Temperature for Smoking Tilapia on a Pellet Grill. When it comes to smoking tilapia, the general rule of thumb is to aim for a temperature of around 225 to 250 degrees Fahrenheit (107 to 121 degrees Celsius). This low and slow cooking technique allows the fish to cook slowly while absorbing the smoky flavors from the wood pellets. At.

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After seasoning your tilapia, place it into a smoker basket lined with parchment paper to prevent sticking. Set your pellet grill to 225°F and smoke the tilapia for about 2-3 hours, or until its internal temperature reaches 145°F. Once done, let it rest for a few minutes before serving alongside your favorite sides.

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To smoke the tilapia, preheat your pellet grill to a temperature of 180-200°F. It's important to use a mild wood pellet, such as hickory or apple, to avoid overpowering the delicate flavor of the tilapia. Once the grill is preheated, place the seasoned tilapia fillets directly on the grill grates. Close the lid of the grill and allow the.

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Onion powder, garlic powder, smoked paprika, salt, and pepper. Take half of the seasoning mix and combine in a small mixing bowl along with mayo, panko breadcrumbs, and roughly chopped cooked shrimp. Rinse off the tilapia fillet and pat dry with a paper towel. Lay the fillet flat on a cooking sheet and place the shrimp stuffing onto the fillet.

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This dish is perfect for cooking on a Traeger grill or pellet smoker, featuring exciting flavours like garlic, lime, sherry, oregano, and marjoram. Recipe here: Smoked Cuban Mojo Pulled Pork

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Place the smoker box or grate on the pellet grill. Close the lid and let the fish smoke for about 3 to 4 hours or until it's cooked through. The ideal temperature for smoking fish is between 150 and 200 degrees Fahrenheit. Measure the internal temperature of the fish via a temperature thermometer.

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Brush each tilapia filet with olive oil and sprinkle with the blackening seasoning. Rub in the seasonings and repeat on each side of the filet. Transfer the pan out to the smoker and place on the grate. Close the lid and let smoke for about 30 minutes. In a small pan combine the butter, capers, lemon juice, and garlic.