By Traeger Kitchen
This white fish from under the sea is seasoned with Jacobsen sea salt and lemon, then served with homemade tartar sauce.
Prep Time
Cook Time
Pellets
2
Activating this element will cause content on the page to be updated.1 Cup | mayonnaise |
1/2 Cup | Pickles, chopped |
1 Tablespoon | Capers, chopped |
1/2 Tablespoon | parsley, chopped |
1/2 Tablespoon | Dijon mustard |
1/2 Medium | lemon, juiced |
6 Pieces | thick-cut halibut fillets |
As Needed | olive oil |
As Needed | sea salt |
1
Make the tartar sauce at least an hour ahead of time so that the flavors have time to meld. Tartar Sauce: In a bowl, combine mayonnaise, dill pickles, capers, lemon juice and mustard. Mix. Fold in the herbs and add salt to taste.
2
When ready to cook, set temperature to High and preheat, lid closed for 15 minutes. Lay Halibut fillets on a sheet tray. Drizzle with olive oil, sprinkle generously with sea salt, and then use your hands to coat the fillets thoroughly with the olive oil. Let sit for 5 minutes.
3
Place the fillets directly on the grill grate with the presentation side up. Cook on High until the fish starts to look opaque (about 10 minutes).
500 ˚F / 260 ˚C
00:10
4
Reduce temperature to 180℉ and continue to cook fish for 3-5 minutes. Transfer the fish to a serving tray and serve with lemon wedges and the tartar sauce. Enjoy! *Cook times will vary depending on set and ambient temperatures.
180 ˚F / 82 ˚C
00:05
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