Monday, November 26, 2012

Tilapia on the RÖSLE Kettle Grill (and EH Wok)

Family favorite 'Tilapia' cooked in vegetable oil and extra dry vermouth using the Emile Henry Wok and Rosle Kettle Grill.  This is a quick cook and very flavorful.

  • 1 1/2 Lb. Farm raised Tilapia filets
  • Paul Prudhomme's Seafood Seasoning
  • Vegetable Oil
  • Extra Dry Vermouth
  1. Sprinkle Fillets with generous amounts of PP's Seafood Magic, wrap up and refrigerate for 2-4 hours.
  2. Heat up the RÖSLE Kettle Grill (Direct) and place Emile Henry Wok and immediately drizzle about 1/4-1/2" of vegetable oil until hot.  Drop in filets and allow to 'brown' on one side.
  3. Turn and drizzle in several ounces of Vermouth and finish the cook.
  4. Remove and serve.
Favorite side dishes are creamy rices, baked potatoes and or steamed vegetables.