Tired of smoking cod and salmon? Want to try some new tastes? We have brought you an exciting and incredibly easy-to-make Smoked Halibut recipe. The flesh of halibut fish is firm, this leanness feature of meat will allow to dry brine or marinate the halibut fillets giving an extraordinary blast of flavours.
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You can buy the frozen halibut fillets from any nearby supermarket, but if you have the sources and can get fresh halibut fish, there is nothing better than smoking halibut taken fresh from the water. Frozen halibut is available throughout the year but the availability of fresh halibut is from May to September.
We have broken down one of the finest recipes in which we will walk you through the best available method, ingredients, and techniques for smoking the halibut fish fillets. Gear up! get your grill ready with charcoal, wood chips, and thoroughly cleaned grill grates. I will be using a pellet grill, while trying this recipe you will be the pitmaster and you can choose the smoker of your preference. It can be an electric smoker, charcoal smoker, or gas grill. You will love the smoked halibut recipe.
How To Make Smoked Halibut
- Step 1 – Preheat Smoker
Use the alder wood chips and light up the smoker. Maintain the internal temperature of the smoker at 225ºF.
- Step 2 – Prepare Marinade
Take a small bowl to mix all the ingredients. Pour in all the ingredients. Whisk them well, you can also use a hand blender if you are not comfortable using whiskers. Here I will be using a whisker, do not stop until you see smooth paste.
- Step 3 – Marinate Fillets
Take a shallow sheet pan. Place all the fillets in that sheet pan and pour in the mixture. Coat the fish meat thoroughly with the butter paste. When you are done with coating the meat, cover the pan with plastic wrap and place it in the fridge for around an hour.
- Step 4 – Smoke Your Halibut
After 1 hour of marination remove the pan from the refrigerator. Take off the plastic wrap and place the fish directly one by one on the grill. Make sure that the grill is preheated to 225ºF. Smoke halibut for 45 minutes. Do not forget to turn the sides of each fillet to perfectly cook them and to get the grill texture on the meat.
When do you know that the smoked fish is ready?
Take a meat temperature probe and insert it in the middle of the fillets. If the internal temperature is at 140ºF it means you can remove the fish from the pellet grill and it is ready to be served.
- Step 5 – Serve!
When the internal temperature reaches 140 degrees F. Remove it from the pellet grill and place it in a rimmed sheet pan. Squeeze lemon juice on the fillets and if you want a bold and strong flavour brush up the fish meat with more butter. If not, then you are ready to serve it on your holiday table with some lemon wedges on the top.
Tips For Making The Best Smoked Halibut
- Don’t Overcook. Try not to over cook it your smoked halibut. If you do so it will ruin the whole taste and will dry out the fish.
- Butter It Up. If you want to enjoy the fillets full of flavour and juices try coating the fillets with butter mixture. It will not only enhance the taste but will also prevent the fish from getting dry and will give a silky texture.
More Great Smoked Seafood Options
If you’re looking to try other smoked seafood recipes, then you must give a try to our Smoked Lobster Tail, Smoked Shrimp, or Grilled Salmon recipes. They are healthy and easy to make.
This seafood dish is a perfect protein source and can be paired up with several outstanding side dishes. Some of the side dishes I would love to pair with this white fish are perfectly Smoked Deviled Eggs, Smoked Gouda, Smoked Sweet Potatoes, and Smoked Asparagus.
Smoked Halibut Recipe
- BBQ Grill Accessories (Tongs, brush, etc.)
- wood chips (alder)
- Sheet pan
- Plastic wrap
- Small bowl
- 4-5 fresh fish fillets
- 6 tbsp cooled melted butter
- 1/2 cup white wine
- 2 cloves of finely minced fresh garlic
- 1 tsp olive oil
- 1 pinch Kosher salt
- 1 pinch black pepper
- Light up your smoker and maintain the temperature at 225ºF.
- Prepare a mixture of ingredients.
- Coat the halibut fillets properly and place them in the refrigerator for marination.
- Place the fish on the smoker for 45 minutes.
- Remove fillets from the grill and serve.
Smoked Halibut Recipe FAQs
Halibut is the best fish to smoke. Due to the firm and leanness of the meat, it is easy to smoke and can be smoked in less time as compared to other fishes keeping all the juices and flavours alive.
Smoking halibut will take almost 45 minutes. If the fish is not cooked properly and not good to eat, let it smoke for some more time and use a meat temperature probe to measure the internal temp of the fish. If the internal temp is 140ºF, consider it done. The optimal temperature to be maintained in a smoker to smoke halibut is 225ºF.
The taste of this fish is similar to the taste of clam or a crab because of its gentle and mild savour. If we compare its taste with fish, it tastes like Tilapia. The meat of this fish is a lot firm and thicker than the codfish.
I would love to pair this white fish meal with some perfectly Smoked Deviled Eggs, Smoked Gouda, Smoked Sweet Potatoes, and Smoked Asparagus. I have also tried it with apricot sauce and it tasted awesome.
You can also try pairing it up with some creamy sauce, hot white pasta, and salads. Potato can be a good side too!
The optimal temperature to be maintained in a smoker to smoke halibut is 225ºF. The internal temperature for a perfectly cooked halibut fish is 140ºF. If you leave the fish at a high temperature in the smoker it will destroy all the nice and silky texture as well as will affect the taste and juices of the fish.
Both of them are almost the same with very minor dissimilarities. Codfish is mild in taste and is usually dense and flaky besides Halibut fish have a strong flavour and has a firm and dense texture.
Both the dishes are rich in nutrients and are a rich source of proteins.
Halibut has the quality to absorb the ingredients and garnish properly to give you a blast of flavours. The taste of this fish is similar to the taste of clam or a crab because of its gentle and mild savour. If we compare its taste with fish, it tastes like Tilapia.