Anyone have any tips for the best way to prepare these suckers on the grill? When dressing them should I leave them "on the halfshell" or what?
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Grilled Tilapia?
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Skin-on in foil. Add a slice of butter or margerine, lemon/pepper. Sear the foil over fire and the skin will stick to it. The meat comes off without the skin. Or you can serve with the skin . My bro and I will be making a run for fresh water Reds soon. Tilapia is the back-up staple , but we catch a bunch. Last time we spent 4 hours and had 120+ in the 3-5 lb range.
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