Are you looking for the best smoked halibut recipe? Then I’m going to provide you with just that in this article. I’ll show you one of the simplest methods for smoking halibut, which is also my personal favorite. This recipe is easy to follow for anyone.
You’ll learn everything if you stick with me until the end. Let’s start on time.
Before we head over to the recipe, there are some tips that will add a lot to the taste of your halibut. Make sure you take note of them!
Usually, Frozen Halibuts are sold in the supermarket, and there is nothing wrong with smoking them. If you can get fresh halibut, it’ll taste better than frozen.
Unfortunately, Fresh halibuts aren’t available throughout the year except May to September months.
So, try if you could get a fresh halibut, but if you’re not getting it, then get the frozen one. It’s OKAY!
Overcooking halibut is a very common thing, as it is with many flatfish species. Well-cooked halibut fillets are succulent and flaky.
Unless it is cooked to the right temperature, it may become so hard that it must be cut with a knife. For that reason, be sure to have the best BBQ knives on hand so you don’t overcook it!
Buttering up the halibut fish makes it juicy and creamy and enhances its taste as well. So, if you want to take an extraordinary test on your smoked halibut, then make sure you butter it up.
After going through these tips, you’re all set to smoke a halibut. Let’s quickly head over to the recipe now!
My Time Favourite, Halibut Recipe:
- ¼ cup cup brown sugar
- 1 tsp ground coriander
- ¼ cup granulated sugar
- 2 lbs fresh halibut
- All of the ingredients mentioned above, mix them together properly.
- Once the mixture is ready, you now have to rub the mixture all over the Halibut.
- Once the fish has been rubbed with the mixture, wrap it in plastic wrap and place it on a sheet pan with a rim. Let it stay in the refrigerator for around 3 hours.
- After removing the plastic wrap, wash the fish. Pat it dry. Place it in the refrigerator
- he smoker is heated to 200 degrees. The internal temperature should be at least 140 degrees for two hours after smoking.
That’s it. Your Halibut dish is ready now. But, wait. We haven’t made our Tartar sauce yet. So, let’s just make it quick.
|1/4 cup of diced tomatoes|
|2 tbsp minced white onion|
|2 tsp vinegar from a jar of hot peppers|
|2 tbsp dill pickle diced|
|1/2 cup mayonnaise|
Since we’re going to use a Tartar Sauce for our halibut recipe, we’ll have to make it as well. The steps for preparing it are listed below.
In case you don’t want to make your own, you can buy Tartar Sauce at your supermarket. But, trust me, making it your home would be the best!
- Simply mix up 14 cups tomatoes, 2 teaspoons minced white onion, 2 teaspoons vinegar from a jar of hot peppers, 2 tablespoons diced dill pickles, and 1/2 cup mayonnaise. Once everything is mixed up, your amazing tartar sauce is ready.
Can you tell me what this sauce is for? This question must hit your mind. So, you basically have to serve your halibut dish with the sauce. I bet you, whoever will taste the halibut will complement your cooking abilities unstoppably.
So, now you know about the best-smoked Halibut recipe which is done in no time. The time has come for me to answer some of your frequently asked questions.
There is a firm texture to halibut, and it is extremely lean. There is no doubt that it will make a great meal for everyone since it is a slice of delicious and tasty meat. A tender, buttery texture distinguishes the salmon, while a firm, lean texture characterizes the halibut.
You will have a smorgasbord of flavours if you absorb ingredients and garnish your dish properly. Its mild, gentle flavour is similar to that of crabs or clams. If we compare it with fish, it tastes similar to Tilapia.
Each pound of fish should be cut into two eight-ounce pieces. Marinate in lemon for 20-30 minutes in a glass baking dish. Top with paprika and olive oil. Bake for 10-15 minutes at 450°F.
Halibut fish can be very beneficial to your health. Fish such as Halibut contain many nutrients that are beneficial to the heart. They include omega-3 fatty acids, selenium, niacin, and magnesium.
Omega-3 fatty acids do not have a recommended daily intake. Adult Adequate Intake (AI) recommendations for both men and women are 1.1 grams and 1.6 grams, respectively.
You can eat raw Halibut meat after freezing it for at least 4-6 days. Let it cool in the refrigerator. The parasites will die as a result of this. Raw fish is not recommended, however.
Keeping Halibut at a low internal temperature is the best way to cook it. When it reaches 118 degrees, it will easily flake.
Steaks are cooked at the same temperature as this. Grill the fish with a thin layer of homemade or store-bought mayonnaise, either homemade or store-bought. By doing this, you will prevent the fish from sticking to the grill.
Approximately 25% of the volume of meat, poultry, and fish shrinks when it is cooked.
So, now you know about my secret Best smoked halibut recipe which takes less time to get ready.
Also, it’s too easy and any of you can easily follow it. You should butter up the fish before cooking it, however. Adding butter to the fish and cream will make them juicier and more delicious.
That’s it. If you have any questions related to this topic, you can comment down below. I’d love to help you out.