The milder wood flavor of Alder is well suited to the delicate taste of halibut.

Total Time: 30 minutes
Servings: 4


  • 2 Alder Grilling Planks
  • 4 – 6 oz. Halibut portions
  • 8 oz. Butter, softened
  • 1 Tbsp. Parsley, chopped
  • ½ Tbsp. Lemon Juice
  • 1 Tbsp. Garlic, minced
  • 1 Tbsp. Shallot or Onion, minced
  • 8 oz. Mushrooms, assorted varities
  • 2 cups Spinach, fresh
  • 1 cup Green Peas
  • Drizzle Olive Oil
  • Kosher Salt and Pepper

Chef's Tip

Allow the halibut to sit at room temperature for 10 minutes before cooking, this will allow the fish to cook more evenly.


  1. To make the herb butter, combine butter with the parsley, lemon, garlic and shallot.
  2. Add a pinch each of salt and pepper. Set aside.
  3. Preheat the grill or oven to 450°F and soak the planks in hot water for at least 15 minutes.
  4. Place the halibut on the soaked planks. Rub the fish with a little oil and salt.
  5. Place in the grill or oven and cook for 15 minutes, or until done. The internal temperature should be 120-125°F.
  6. Slice the mushrooms and add to a pan with half the herb butter.
  7. Saute the mushrooms over medium heat until soft, then add the peas, spinach and the rest of the butter. Remove from the heat when the spinach has wilted.
  8. Serve the halibut on the plank and top with the buttered mushrooms.

*Keep a spray bottle of water handy in case of flare-ups.

Used in this recipe:

Alder Grilling Plank