By Traeger Kitchen
Grill halibut to light and flaky wood-fired perfection, before topping it with our rich and creamy lemon sauce.
Prep Time
Cook Time
Pellets
2
Activating this element will cause content on the page to be updated.1 Cup | white wine |
1/2 Cup | water |
1/4 Cup | finely chopped shallots |
1 Tablespoon | white wine vinegar |
1/2 Teaspoon | freshly ground white pepper |
1/2 Teaspoon | salt |
2 Tablespoon | heavy cream |
2 Stick | unsalted sweet cream butter |
1/2 | lemon, juiced |
To Taste | salt and pepper |
1/4 Cup | olive oil |
4 | thick-cut halibut fillets |
1
When ready to cook, set Traeger temperature to 375°F and preheat, lid closed for 15 minutes.
375 ˚F / 191 ˚C
2
To make the sauce, place wine, water, shallots, vinegar, salt and pepper in a sauce pan over medium to high heat. Bring to a boil to reduce it by about 1/3 cup.
3
Once reduced, transfer to a food processor bowl to purée, then transfer back to the sauce pan and add the cream.
4
Turn the heat to low, and add butter little by little, slowly whisking with a wire whisk after each addition (this should take about 3 to 4 minutes to add all the butter). Beat steadily, the sauce should never boil.
5
Add lemon juice and season with salt and pepper to taste. Keep warm until ready to serve.
6
Add olive oil to Dutch oven and place directly on the grill grate to pre-heat.
7
Season halibut with salt and pepper and place inside the hot Dutch oven.
8
Cook approximately 3 to 4 minutes per side, until internal temperature reaches 130°F and fish is opaque and flakes easily with a fork.
375 ˚F / 191 ˚C
130 ˚F / 54 ˚C
9
Serve halibut with butter sauce over. Enjoy!
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