Ridiculously flavorful dill that’s dripping with juice. Tender, flaky meat and a whole lot of flavor in a super simple recipe!
- Pat your halibut dry. Check for bones, if there are any, use tweezers to pull them out. Mix all of the marinade ingredients (the rest of the ingredients listed) in a small bowl together.
- Slather the mix all over the meat of the halibut, then put it in a shallow bowl meat side down so it’s sitting in a pool of the marinade. Cover and set in the fridge for at least 6 hours to overnight. When ready to prepare, take it out of the fridge. Use a spatula to wipe the marinade from the meat and into the bowl, save the marinade, set the fish aside on a cutting board or dish.
- Heat your smoker to 200F (or your oven). When it comes to temp, place your fish directly on the grill and close the lid. Cook for 2 hours or until internal temp is 200F. You can cook it in the same way, in an oven on a sheet pan. May cook faster! Watch it.
- When the fish is almost done, transfer all of the marinade to a small saucepot and bring it to a simmer for 3-5 minutes. Remove the fish from the smoker or oven and serve with relish style sauce spooned on top. Pairs great with Cauliflower Gnocchi or Sweet Potato Fries (coming soon).
- Serving Size: 4
Keywords: smoked halibut