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.
Servings 4
Prep Time 1 hourhr10 minutesmins
Cook Time 1 hourhr
Total Time 2 hourshrs10 minutesmins
Equipment
Z Grills Pellet Smoker
Z Grills Wood Pellets
Butchers twine optional
Grill Mat
Probe Thermometer
Tongs or Metal Spatula
Ingredients
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
Instructions
Rinse the fish fillets under cool water and dry them with paper towels.
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.
Seal the bag, move the bag’s contents around to coat the fish with marinade, and refrigerate for 1 hour.
Preheat your Z Grills (preferably with branded apple, cherry, or hickory pellets) or other wood pellet grill to 250 degrees Fahrenheit.
Remove the fish from the refrigerator and take it out of the marinade.
Pat the fish dry with paper towels. If using butterflied fillets, tie the tapered ends together with butcher’s twine.
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.
Close the lid and smoke for 45-60 minutes or until the internal temperature reaches 145 degrees Fahrenheit.
Remove the fish from the grill, plate, and serve with lime wedges.
Notes
As mentioned, skin-on butterflied fillets are easier to remove from the grill. They also present beautifully, but skinless is fine.