This smoked halibut dish is what dreams are made of. Halibut is one of those perfect proteins, rich in flavor while remaining delicate and elegant. Pair this smoked fish with a fresh cherry tomato vinaigrette and you will be the talk of the town.
Total Time: 2 hours
- Hardwood Blend Smoking Pellets
- 2 lbs. Fresh Halibut
- 1 Tbsp Garlic Granules
- 1 Tbsp Salt
- 1 Tbsp Black Pepper
Cherry Tomato Salad
- 1 Pint Cherry Tomatoes (I like to use ½ pint cherry & ½ pint gold cherry)
- 3 Tbsp Olive Oil, divided
- 1 Shallot, finely chopped
- 1½ Tbsp Red Wine Vinegar
- Salt & Pepper to taste
- 2 Tbsp Fresh Chives, chopped
- Spring Salad mix for extra greens
Choose a smoking wood flavor of mild taste to avoid overpowering the halibut. The goal is to have a lightly infused smoke flavor so you should avoid strong flavors. A nice blend is the best, I love the Wildwood Grilling Smoking Pellets blend of Maple, Cherry, and Hickory.
- Heat the smoker to 200˚F.
- In a small bowl mix together the garlic, salt, and pepper. Season the halibut on all sides.
- Once the smoker is up to temp, place fish directly onto the grill. Smoke the fish for 2 hours or until internal temperature reaches 140˚F.
- While fish is cooking, make the cherry tomato vinaigrette.
- Cut half the cherry tomatoes in half. Heat 1 Tablespoon of oil in a medium saucepan over medium heat. Add the shallots and cook, until soft. Stir often.
- Next add in the whole tomatoes along with the ones you cut in half, stir occasionally. The tomatoes will begin to release juices after about 4 minutes, go ahead and smash some of the tomatoes with a spoon to create a nice sauce.
- Add the vinegar and remaining 2 tablespoons of oil. Season with salt and pepper to taste. Serve warm or at room temperature. Add chives just before serving.
- Once the fish is ready, it is a wonderful meal to serve up Family Style. You can serve on a platter with the fish and tomatoes side by side for everyone to dig right in.
*Keep a spray bottle of water handy in case of flare-ups.