Smoked Halibut With Citrus-Cucumber Relish
Citrus adds a delicious fresh flavor to fish. For an extra squirt of freshness, squeeze the juice of a lime over the halibut before adding the relish.
Prep Time: 10 minutes
Grilling Time: 12 to 20 minutes
Yield: Serves 4
- 1 cup alder wood chips
- No-stick cooking spray
- 4 fresh halibut fillets, 1 to 1 1/4 inches thick (1 to 1 1/2 pounds total)*
- Cracked black pepper
- Citrus-cucumber relish
- One hour before grilling, soak wood chips in enough water to cover.
- Lightly coat cold grill rack with nostick spray. Preheat gas grill to medium-low (325°-350° F) for indirect grilling.
- Drain wood chips. Fill smoker tray with wet chips.** Place tray on grill rack directly over lit burner.
- When grill is hot and chips are smoking, lightly coat fish with nostick spray. Place fish, skin side down, on grill rack over unlit burner. Cover and grill for 12-20 minutes or until fish flakes easily. Transfer fish to plates.
- Sprinkle with pepper. Serve with citrus-cucumber relish.
*If 1- to 1 1/4-inch-thick halibut fillets are unavailable, use two 8-ounce halibut steaks, cut 1- to 1 1/4-inch-thick. To serve, cut each steak lengthwise in half, remove and discard skin and bone, transfer fish to plates, and serve as directed.
**If you do not have a smoker tray, place drained wood chips in center of a 12x12-inch piece of heavy aluminum foil. Bring up two opposite sides; fold down to close, making 2 or 3 tight folds. Fold to close remaining open sides, making 2 or 3 tight folds. Poke several large holes in top to allow smoke to escape. Place foil packet directly on grill rack over lit burner.
Citrus-Cucumber Relish
- 1/2 cup chopped peeled orange
- 1/4 cup chopped cucumber
- 1 tablespoon finely chopped red bell pepper
- Gently toss together all ingredients until combined. Makes about 3/4 cup.