April showers bring...National BBQ Month! Are you ready for a month full of briskets
, pulled pork
and chicken wings
? We hope so, because it’s almost here! Keep an eye out for some of our favorite BBQ recipes we’ll be sharing with you throughout the month of May.
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
Ingredients4 Tilapia filets (fresh or thawed)
1 cup all purpose flour
1 cup milk or buttermilk
1/2 tsp salt
1 cup chopped pecans (1/2 cup finely chopped & 1/2 cup coarse)
1/2 stick of butter cut into pats
1 lemon cut into wedges
InstructionsAdd salt & pepper to the flour. Stir together. Dip fish filets in milk. Dredge the filets in flour mixture. Sprinkle (or dredge) finely ground pecans on filets. Filets should be covered in pecans on both sides. Put in the refrigerator until the BGE is ready.
The cook will be direct using a cast iron skillet. Get the BGE dome temp stabilized to 400 degrees. Put skillet in BGE for about 5 minutes. Have the filets ready. Put 2-3 small butter pats in skillet and melt the butter. When butter is melted lay the filets in the skillet. Close the dome and let filets cook 3-5 minutes to get browned on one side. Right before you carefully flip the filets over add the coarse chopped nuts then flip the filets over. I usually add a butter pat or two at this point. Cook for 3-4 minutes until browned. Remove & serve with lemon wedges. NotesNumber of Servings: 2-4Time to Prepare: 20-30 minutes