Smoked Halibut
Smoked halibut has a lovely mild and delicate natural taste, which is best when matched with light seasonings. This recipe uses white wine, garlic, and black pepper as a marinade to produce a clean and delicious flavor profile before slowly smoking the fish over alder wood.
Servings: 4
Equipment
- Alder smoking wood
Ingredients
- 4 halibut fillets descaled and deboned
Marinade
- 6 tbsp unsalted butter
- 2 cloves garlic minced
- ½ cup white wine
- ¼ tsp kosher salt
- ¼ tsp ground black pepper
Instructions
- In a small saucepan over low heat, melt the butter. Once fully melted, remove from heat and allow to cool.
- In a small bowl, combine the melted butter, white wine, minced garlic, salt, and black pepper. Combine well to form the marinade.
- Place halibut fillets in ziplock bags. Pour marinade over the fillets, covering evenly.
- Put your marinating filets into the refrigerator for 1 hour
- Fire up smoker to 250-275℉ (120-135℃)
- Once preheated, add alder wood to coals or wood tray. Place halibut fillets on smoker grates. Close lid/door and smoke for 45 minutes, or until internal temperature hits 145°F (62°C).
- Remove from smoker and leave to rest for 10 minutes before serving