Smoked Halibut

Smoked Halibut

  • Select a fresh ¾” thick filet.
  • Preheat smoker to 225°
  • Wash thoroughly in cold water, and place on paper towel until water is not visible.
  • Melt ½ cup of butter (whole stick) and mix with a liberal amount of Dill weed.
  • Lay filet on aluminum foil and fold the edges with a lip to contain the butter.
  • With a basting brush, brush the melted and dill weed mixture on both sides of the fish filet.
  • Place fish in the smoker and check every 15 minutes for visible moist look on filet.
  • Brush fish filet with butter and dill weed mixture as needed.
  • Fish should start to flake in about 45 minutes.
  • Once the fish flakes very easily take out of the smoker and serve.