Smoked Halibut

APPS & SIDES

Prep Time: 1 hr 10minutes

Cook Time: 1hours

Total Time: 2 hr 10minutes

Halibut is a flaky, firm flesh white fish perfect for smoking. It has a dense, meaty texture, mild taste, and absorbs flavors well. This recipe uses a rosemary-lime marinade and fragrant apple, cherry, or hickory wood to infuse the fish with flavor. Although too tough to eat, consider leaving the skin on the halibut. Skin-on fillets are much easier to remove from the grill.

Ingredients

Serving Sizes

2 pounds halibut fillets, preferably butterflied with skin on
4 tablespoons olive oil
1 tablespoon kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon granulated sugar
Juice of 1 lime
2-3 sprigs of fresh rosemary
Lime wedges, for serving

Equipment

Z Grills Pellet Smoker
Z Grills Wood Pellets
Butchers twine optional
Grill Mat
Probe Thermometer
Tongs or Metal Spatula

Instructions

- Step 1: Rinse the fish fillets under cool water and dry them with paper towels.
  
  Step 2: Whisk the oil, salt, garlic powder, onion powder, sugar, lime juice, and rosemary in a bowl. Transfer to a resealable bag with the halibut fillets.
  
  Step 3: Seal the bag, move the bag’s contents around to coat the fish with marinade, and refrigerate for 1 hour.
  
  Step 4: Preheat your Z Grills (preferably with branded apple, cherry, or hickory pellets) or other wood pellet grill to 250 degrees Fahrenheit.
  
  Step 5: Remove the fish from the refrigerator and take it out of the marinade.
  
  Step 6: Pat the fish dry with paper towels. If using butterflied fillets, tie the tapered ends together with butcher’s twine.
  
  Step 7: Place the grill mat on the grates and transfer the fish to the grill mat. A grill mat is suggested since halibut tends to fall apart.
  
  Step 8: Close the lid and smoke for 45-60 minutes or until the internal temperature reaches 145 degrees Fahrenheit.
  
  Step 9: Remove the fish from the grill, plate, and serve with lime wedges.