Charcoal-Grilled Wild Pacific Halibut with Smoked Bacon Salt

 
Charcoal-Grilled Halibut with Smoked Bacon Salt.jpeg

Chef’s Note

This recipe was inspired by the idea of “surf ‘n turf” — bringing together the freshest local seafood with the smoky umami of Amola Smoked Bacon Salt and rich duck fat. I love the flavour the wild Pacific halibut takes on from the charcoal, but if you don’t have access to a charcoal grill, a propane grill, wood fire, or cast-iron pan over the stove will work, too.

 

  • 2 lb - Wild Pacific Halibut fillets, skinned and boned, cut into 1.5-inch cubes

  • 1/4 cup - duck fat or butter

  • Amola Smoked Bacon Salt, to taste*

  • 2 bunches fresh spinach

  • 2 Tbsp - butter

  • zest of one lemon

DIRECTIONS

  1. Light your charcoal (robota) grill, using Kamado Joe All Natural Big Block Argentinian XL Premium Charcoal if possible, and get a good bed of coals going. This will take about 60 minutes.

  2. Thread the Wild Pacific Halibut onto stainless steel skewers, approximately 6 pieces on each. Place the skewers on the grill, about 2-inches over the charcoal. As the fish cooks, brush with duck fat and turn to brown evenly. Once the halibut is cooked through (about 3–4 minutes), remove from the grill and sprinkle with Amola Smoked Bacon Salt to taste. Be careful not to overcook, as it will dry out quickly!

  3. Bring a pot of salted water to a boil and add the spinach. Let it wilt in the water, about 1 minute, then drain promptly, add the 2 Tbsp butter, and toss to coat.

  4. Remove the halibut from the skewers and serve on a bed of wilted spinach. Sprinkle with grated lemon zest and more Smoked Bacon Salt, if you like.

*Available at specialty food stores or www.amolasalt.com

Serves 4. 

Recipe copyright © 2021 by Eric Pateman. All rights reserved. Featured with permission.

March 2021

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