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 halibut with oil.
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2
Season with salt and pepper. We recommend Killer Hogs BBQ Rub for best results.
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3
Smoke at 225°F for 35-45 minutes.
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4
Make lemon butter sauce with capers.
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5
Drizzle over fish to serve.