Grilled Tilapia

• Tilapia fillets
• Soy sauce
• Worstechire sauce
• salt
• pepper
• Rosemary
• Orange or Mesquite chips

1. Using fresh fillets, lightly marinade them with a mix of worstechire and soy sauces for no more than one hour. If you let it go for more than that, it will be far too salty!
2. Make a tent of aluminium foil, open at both ends, and place the individual fillets in each tent, over a sprig of rosemary.
3. These are then put into the charcoal and wood chip fed grill, at a medium heat. I like to use only about five chunks of coal per fillet, so the smoky flavour of the wood chips has time to permeate the flesh.
4. When the fish has turned a golden brown, remove from the grill and let it cool down for about ten minutes.
5. A perfect accompaniement for this dish are mandarin oranges, and a little bit of hot black beans.

tilapia fillets, soy sauce, worstechire sauce, salt, pepper, rosemary, orange

Taken from www.epicurious.com/recipes/member/views/grilled-tilapia-1267406 (may not work)