Spicy Smoked Wild Pacific Halibut with Tartar Sauce

Spicy-Smoked-Wild-Pacific-Halibut-with-Tartar-Sauce.jpg

By Cory Walby - Saturday Night Test Kitchen

Chef’s Note

Looking for a dinner to impress with little to no work? This recipe has got you covered! Super simple, and served with a green salad, you could put this out for Sunday night or a quick midweek dinner. You’re gold!

 

Spicy Rub:

  • 1 tsp - cumin

  • 1 tsp - chipotle pepper

  • 1 tsp - garlic powder

  • 1 tsp - onion powder

  • 1 tsp - dried thyme

  • 1 Tbsp - brown sugar


Wild Pacific Halibut:

  • 2 Lbs - Wild Pacific Halibut fillet

  • 2 Tbsp - grapeseed oil

Tartar Sauce:

  • ¼ cup - mayonnaise

  • ¼ cup - sour cream

  • ¼ cup - chopped dill pickles

  • ½ tsp - onion powder

  • ½ tsp - dried Dill

  • 1 tsp - lemon juice

  • 2 tsp - pickle brine

  • 1 tsp - water

  • salt and pepper

  • chopped chives and lemon wedges for garnish


DIRECTIONS

  1. Start by preheating your grill or smoker to 400° F (Offset the heat on your grill with half of the burners on and half off). While you are waiting for it to come to temperature, mix together all the ingredients for the Spicy Rub and set aside.

  2. Take your Wild Pacific Halibut and rub it with the grapeseed oil. Next, liberally cover the halibut with the Spicy Rub mix and use your hands to rub it gently into the flesh.

  3. Once the grill or smoker has reached 400° F, place the halibut on the smoker or on the cold side of the preheated grill. You want indirect heat for this. It will cook, untouched for roughly 25 to 30 minutes. You are looking for an internal temperature of 140° F for juicy fish. Close the lid and let it go!

  4. While the halibut is cooking, in another bowl mix together all the ingredients for the Tartar Sauce. If you would like the sauce thinner, add another teaspoon of water. Set aside for plating.

  5. After 25 minutes, use a temperature probe to check the internal temperature of the halibut and finish cooking accordingly. Once the halibut is cooked, remove from the grill and place on your serving platter.

  6. Garnish with chopped chives and lemon wedges. Serve with a green salad or other side dish as you wish.

Serves 4 to 6.

Recipe copyright ©2021 by Cory Walby, Saturday Night Test Kitchen. All rights reserved. Featured with permission.

June 2021

This project is supported by the BC Government Buy BC Partnership Program: delivered by the Investment Agriculture Foundation of BC with funding from the Government of British Columbia.

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