Step

• Step 1

  When ready to cook, start the Traeger grill and set the temperature to 180 degrees F (with Super Smoke enabled if using a WiFIRE enabled grill) and preheat, lid closed, for 10 to 15 minutes.

  180 ˚F / 82 ˚C

  Super Smoke

• Step 2

  Combine all ingredients for tartar sauce in a small bowl then spread on a shallow sheet tray and place directly on the grill grate.

  Ingredients

  • 1 Cup mayonnaise

  • 1/2 Cup Pickles, chopped

  • 1 Tablespoon Capers, chopped

  • 1/2 Tablespoon parsley, chopped

  • 1/2 Tablespoon Dijon mustard

  • 1/2  lemon juice

• Step 3

  Smoke at 180 degrees F for 20-30 minutes or until the tartar sauce has picked up desired amount of smoke flavor. Transfer to refrigerator and reserve until halibut is ready.

  00:30

  180 ˚F / 82 ˚C

  Super Smoke

• Step 4

  Increase grill temperature to 450 degrees F and preheat, lid closed 10-15 minutes.

  450 ˚F / 232 ˚C

• Step 5

  Season fillets with salt and pepper and place on a sheet tray. Place sheet tray directly on the grill grate and cook 7-10 minutes or until internal temperature reaches 145 degrees F.

  450 ˚F / 232 ˚C

  145 ˚F / 63 ˚C

  Ingredients

  • 6  thick-cut halibut fillets

  • To Taste salt and pepper

• Step 6

  Place brioche buns cut side down directly on the grill grate for 3 minutes to toast.

  Ingredients

  • 6  Brioche Bun

• Step 7

  To build the sandwich, spread some of the tartar sauce on each side of the bun then stack fillet, sliced tomato and lettuce on bottom bun in desired order. Top with top bun and enjoy!

  Ingredients

  • 2  heirloom tomato

  • As Needed romaine lettuce heart