Grilled Tilapia with Cajun Tomato Relish

Grilled Tilapia with Cajun Tomato Relish

DIFFICULTY: 1/5
PELLETS: Pecan
PREP TIME: 20 min.
COOK TIME: About 25 to 30 min.
SERVES: 4

INGREDIENTS:
For the Cajun Tomato Relish:
2 cups diced ripe tomatoes
1/4 cup finely diced celery, preferably from the center of the stalk
2 cloves garlic, finely minced
2 scallions (green onions), trimmed, white and green parts thinly sliced
1 cup diced bell pepper
1 tbsp. fresh lemon juice
1 tsp. dried basil
1 tsp. Traeger Cajun Rub, or salt and pepper
1/2 tsp. dried thyme 1 to 2 tsps. honey, warmed Louisiana-style hot pepper sauce (such as Crystal), to taste
For the tilapia:
4 tbsps. (1/2 stick) butter, melted, or more as needed
2 tbsps. fresh lemon juice
8 tilapia fillets (about 1-1/2 to 2 pounds total)
Traeger Cajun Rub, or your favorite barbecue rub

PREPARATION:
1. Make the relish: In a mixing bowl, combine the tomatoes, celery, garlic, scallions, bell pepper, lemon juice, basil, Traeger Cajun Rub, thyme, and honey. Stir gently with a rubber spatula. Add hot pepper sauce to taste. Cover and set aside until serving time. (The relish is best eaten within hours of being made.)

2. Pour the butter and lemon juice in a baking dish. Lay the tilapia in the butter mixture, carefully turning each fillet to coat. Season the top with Traeger Cajun Rub.

3. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.

4. Place the baking dish with the tilapia on the grill grate. Bake for 25 to 30 minutes, or until the fish is opaque and flakes easily when pressed with a fork. Serve the fish with the Cajun Tomato Relish. Enjoy!