Smoked Halibut
Delicate smoked halibut with caper sauce.
Jump to RecipeHalibut is a delicate white fish that benefits from gentle smoking. The caper-lemon butter sauce adds briny brightness that complements the mild fish perfectly. It's elegant enough for any special occasion.
This is perfect for dinner parties when you want something impressive but not heavy. Halibut feels sophisticated and the preparation is relatively simple.
The caper-lemon butter sauce is essential - its acidity and brininess complement the mild fish. Serve with elegant sides - roasted vegetables, rice pilaf, or a light grain salad.
Halibut is delicate and can dry out - watch the temperature carefully. White pepper is traditional and doesn't show on the pale flesh. A light hand with seasonings lets the fish shine.
Halibut is done at 145°F but pull it slightly earlier and let carryover finish the cooking. The flesh should be opaque and flake easily. Be gentle when handling - it can break apart.
Ingredients
Instructions
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1
Brush the halibut fillets lightly with olive oil and season with salt and white pepper. For more flavor, dust with Dizzy Pig All-Purpose Rub.
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2
Set your smoker to 225°F with Traeger Signature Blend Pellets for a light, balanced smoke.
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3
Place the fillets on the smoker grate or in a grilling basket to prevent sticking.
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4
Smoke for 35-45 minutes until the fish is opaque and flakes easily. The internal temperature should reach 145°F — verify with an instant-read thermometer.
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5
Make a quick caper lemon butter sauce by browning butter, then adding capers and a squeeze of lemon. Drizzle over the halibut and serve.