4 Videos | Photo: Grilled Tilapia with Peach BBQ Sauce Recipe
Ingredients
Peach BBQ sauce:
- 3/4 cup ketchup
- 3 tablespoons prepared mustard
- 1/2 cup oil
- 1/2 cup apple cider vinegar
- Pinch garlic salt
- 3 tablespoons Worcestershire sauce
- 2 teaspoons paprika
- 1/4 cup lemon juice
- 1 teaspoon pepper
- 3 tablespoons brown sugar
- 3/4 cup water
- 1/2 cup onions, finely chopped
- 2 cups fresh or canned peaches
- 4 (7-ounce) tilapia fillets
- House seasoning
- 1 lime, juiced
Directions
Mix all the ingredients together in a saucepan, excluding the peaches and simmer over medium heat for 15 to 20 minutes.
While the sauce is simmering, puree 2 cups of canned or fresh peaches. Once the sauce is cooked, add the pureed peaches to the sauce and stir together.
Preheat the grill to medium heat. Season the tilapia with house seasoning. Cook the fish on each side for 3 to 4 minutes. During the last few minutes of cooking, brush the fish with some barbecue sauce.
Once cooked and plated, ladle a nice spoonful of the Peach barbecue sauce on top of the fillets.
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By trac1812
Pennsylvania
on August 28, 2012
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Everyone liked the BBQ sauce. I used it on chicken instead. It was a big hit. It really made a lot though. So I have a lot left over.
By ChefTB2005
New York, NY
on July 27, 2012
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I thought that this was better than okay but not great. Might make again. I think that there was too much oil, but what did I expect from Paula Deen.
Note: I pureed 4 peaches by adding them to boiling water for 3 mins. Then I blanched them in an ice bath and peeled the skin (slides right off. Finished by putting the "naked" peaches in the blender (w/o pits, of course
By AgentFox
Denton, TX
on July 03, 2012
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At first, I was a little wary of putting all that oil and vinegar into this, but I did it anyway and I'm glad I did. It puts a unique, tangy twist to the usual BBQ sauce. I didn't have a means of puree'ing the fresh peaches, so I cut them up into small chunks and simmered them in with the rest of the ingredients for 20-25 minutes. This made the sauce a bit thin, but not bad at all! The recipe doesn't quite say what to do with the limes (other than juice them, so I put the juice as well as the lime skins in to simmer with everything else for the flavor and took the skins out with tongs before serving. I did notice that this made way too much sauce, but I froze the rest of it for later. Overall, yum! Paula Deen has done it again! :
Read all 48 reviews