How To Smoke Halibut On Traeger

Smoking Halibut on a Traeger Grill

Welcome to the wonderful world of smoking fish on a Traeger grill! If you’re a seafood lover, you’re in for a treat. Halibut is a delicious and versatile fish that can be elevated to new heights with the addition of smoky flavor. In this guide, we’ll walk you through the process of smoking halibut on your Traeger grill, ensuring that you end up with perfectly cooked, flavor-packed fish every time.

Choosing the Right Halibut

Before you start smoking your halibut, it’s important to ensure that you have a high-quality piece of fish. Look for fresh halibut with a firm texture and a mild, sweet aroma. If possible, opt for wild-caught halibut for the best flavor and sustainability.

Preparing the Halibut

Once you have your halibut, it’s time to prepare it for smoking. Start by rinsing the fish under cold water and patting it dry with paper towels. Then, season the halibut with sea salt, freshly ground black pepper, and any other herbs or spices of your choice. Popular options include dill, thyme, and garlic powder. Allow the seasoned halibut to sit for about 15 minutes to absorb the flavors.

Setting Up Your Traeger Grill

Now it’s time to fire up your Traeger grill. Preheat the grill to 180-200°F (82-93°C) using your favorite wood pellets. For smoking halibut, mild-flavored wood pellets such as alder, apple, or maple work best, as they complement the delicate flavor of the fish without overpowering it.

Smoking the Halibut

Once your Traeger grill is preheated, it’s time to place the seasoned halibut directly on the grill grates. Close the lid and let the fish smoke for about 30-60 minutes, depending on the thickness of the fillets. Keep an eye on the internal temperature of the halibut, aiming for a final temperature of 145°F (63°C) for perfectly cooked fish.

During the smoking process, resist the urge to constantly check on the halibut, as this can cause fluctuations in temperature and disrupt the smoking process. Trust the Traeger to work its magic and infuse the fish with delicious smoky flavor.

Checking for Doneness

After the halibut has been smoking for the recommended time, it’s important to check for doneness. Gently insert a meat thermometer into the thickest part of the fish. If it reads 145°F (63°C) and the flesh is opaque and flakes easily with a fork, your halibut is ready to be taken off the grill.

Serving the Smoked Halibut

Once the halibut is perfectly smoked, it’s time to serve and enjoy! Consider pairing it with a squeeze of fresh lemon juice, a drizzle of high-quality olive oil, and a sprinkle of chopped fresh herbs for a burst of freshness. Smoked halibut pairs beautifully with a variety of side dishes, such as roasted vegetables, wild rice, or a crisp green salad.

Whether you’re hosting a dinner party or simply treating yourself to a special meal, smoked halibut on a Traeger grill is sure to impress. With a few simple steps and the right techniques, you can elevate this mild-mannered fish to a gourmet delight that will have your taste buds singing.

So, fire up your Traeger grill, grab some fresh halibut, and get ready to experience the incredible flavors of smoked fish. Your culinary adventure awaits!