This recipe is an variation from Fish & Shellfish, Grilled & Smoked (Harvard Common Press, 2002) by Karen Adler and Judith M. Fertig.  I have to say that I think I found a marinade/sauce that I am going to use on a few other dishes.  If you like spicy southwestern fish, you are going to like this one.

Ingredients

• Four 8 ounce Tilapia fillets
• 3 tablespoons sherry vinigar
• 1 tablespoon balsamic vinegar
• 2 chipotle chiles from a can with adobo sauce
• 2 tablespoons adobo sauce from can
• 1/2 teaspoon salt
• 2/3 cup olive oil
• 1/2 teaspoon fresh ground pepper
• 2 Cups wood chips (hickory, or mesquite) soaked in water for an hour

Mix vinegars, cipotles, adobo sauce, salt, pepper, and olive oil in a food processor until it is a smooth consistency.

Save 1/3 of the sauce for basting during cooking.  Pour the remaining in a plastic bag with the tilapia and marinade for 30-60 minutes.

Prepare a foil packet with the wood chips by poking holes in it.  Prepare a hot fire on one side of the grill and place the foil packet directly on the fire for 15-10 minutes before putting the fish on the grill.

Oil a large peice of foil with Pam grill spray and place over a medium heat burner.  Place the fish on the foil and baste with the marinade.  Close the lid on the grill for five minutes.

Flip the fish with a spatula and baste the other side with the marinade.  Let cook with the lid closed for five more minutes.

Serve up with your favorite sides.

Tomorrow, I am going to have a burrito with the leftovers.

-GrillDude