On day 34, we made the neighbors jealous again, this time with tilapia grilled with our Grapevine & Cedar Blend.
We prepared the tilapia following our usual 2-step method:
- marinate in the refrigerator overnight in salt, pepper, olive oil and garlic ("spog").
- grill it in our Grapevine & Cedar blend for grills. (We also have a Grapevine & Cedar blend for smokers.)
We say this over and over again, but that's almost always all we do! That simple marinade, then grill with a Wine'd Up in Smoke packet. It really couldn't be easier!
Here you can see the tilapia on the grill and the Grapevine & Cedar blend smoke wafting up from the packet and infusing the tilapia with all those delicious flavors. (Note: We always grill with the lid ON to capture all that flavorful smoke. We're just lifting if off here to show you.)
Chef's Tip: Make sure to oil your grill before cooking the tilapia This prevents the delicate fish from sticking to the grill grates, helping to keep the fillets intact when flipping. Additionally, oiling the grill can help achieve even browning and a better flavor on the fish’s surface.
We made sure to grill a few extra fillets for lunch for the next few days. Yum!!! And, we used some of the leftovers for dinner the following night to make roll-your-eyes-back, melt-in-your-mouth fish tacos! :)
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To find out more about the Wine'd Up in Smoke blend used in this recipe:
