Smoked Halibut
Ingredients
- 1/4 c chicken broth (or white wine)
- 42 g butter (melted and cooled)
- 1 t minced garlic
- 1 pinch salt
- 1 pinch black pepper
- 1 Kg halibut fillets (fresh)
Method
1. Mix broth/wine, butter, garlic, salt, and pepper. Pour into a ziplock bag. Place halibut fillets in the mixture. Leave in the fridge for 1 hour.
2. Preheat smoker to 225F. (Use oven if starting with smoked fish.)
3. Place fish in smoker and let smoke for 45 minutes or until the internal temperature reaches 140F. Optionally, brush with melted butter (see note) a few times while cooking.
4. Fish should lightly flake apart when it is done.
Notes
Notes from source:
1. Halibut is typically a very lean fish. To keep it moist, use a sauce of melted butter to coat the fillets before smoking. Not only will this add rich flavor and silky texture, but it will also give you juicy smoked halibut fillets.
2. Choose a smoking wood flavor of mild taste to not overpower the delicate fish. The goal is to have just a slight infusion of smoke, so avoid strong flavors like mesquite or hickory. (Many recipes call for alder wood.)
3. Be sure to clean and oil the grates of the smoker to prevent fish from sticking. Another great idea is to place fish on a sheet of foil before smoking to make for an easy clean up.