A whole smoked halibut garnished with lemon slices and fresh herbs

Delicious Whole Smoked Halibut with Zesty Lemon

Name: Delicious Whole Smoked Halibut with Zesty Lemon
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 4
Cuisine: American
Ingredients: 1 piece Whole fresh halibut, cleaned and scaled (around 3-4 pounds) - choose a firm, fresh fish with clear eyes and firm flesh.; 1 piece Lemon, sliced thinly - select fresh, bright lemons with firm skin.; 2 tbsp Olive oil - opt for extra virgin for best flavor.; 2 tbsp Fresh dill - pick vibrant green sprigs without wilting.; 1 tbsp Salt - preferably sea salt or kosher salt for better texture.; 1 tsp Black pepper, freshly ground - taste is best when freshly ground.; 1 handful Wood chips for smoking (alder or fruit woods like apple or cherry) - make sure they are suitable for food use and non-toxic.

Home Page / Smoked Recipes / How to Smoke Halibut

medium

2 hour 30 min

Nutritional value per serving

Calories350kcal

Carbs2gram

Fat10gram

Protein45gram

Ingredients

Quantity

Whole fresh halibut, cleaned and scaled (around 3-4 pounds) - choose a firm, fresh fish with clear eyes and firm flesh.1 piece
Lemon, sliced thinly - select fresh, bright lemons with firm skin.1 piece
Olive oil - opt for extra virgin for best flavor.2 tbsp
Fresh dill - pick vibrant green sprigs without wilting.2 tbsp
Salt - preferably sea salt or kosher salt for better texture.1 tbsp
Black pepper, freshly ground - taste is best when freshly ground.1 tsp
Wood chips for smoking (alder or fruit woods like apple or cherry) - make sure they are suitable for food use and non-toxic.1 handful

This recipe teaches you how to smoke a whole halibut, enhanced with fresh lemon for a bright, delicious flavor. Smoking imparts a rich, delicate smokiness while keeping the fish moist and tender. The process requires simple ingredients and basic equipment, perfect for beginner to intermediate cooks. This recipe prioritizes food safety, providing exact internal cooking temperatures to ensure your fish is safe and perfectly cooked. The total ingredient cost is approximately $25 USD, €23, £20, or ₹1850. The dish serves 4, containing about 350 calories per serving. It caters well to a pescatarian diet. The complexity is medium due to the smoking process, with preparation and cooking taking approximately 3 hours in total.

Preparation instructions

Prepare the Halibut

1Rinse the whole halibut under cold water and pat dry thoroughly with paper towels. This removes sliminess and prepares the fish to absorb seasoning better. Place the fish on a clean cutting board.

Season the Fish

2Brush the halibut inside and out with olive oil. Sprinkle salt and freshly ground black pepper evenly over the fish. Insert lemon slices and fresh dill sprigs inside the cavity of the fish. This will infuse the fish with fresh, aromatic flavors while smoking.

Prepare the Smoker

3Preheat your smoker to a steady temperature between 90-110°C (195-230°F). Add soaked wood chips (soaked for 30 minutes in water to slow their burn) onto the heat source. This produces clean, smoky flavor. Maintaining this temperature range is crucial for safety and optimal smoke penetration.

Start Smoking the Fish

4Place the halibut on the smoker rack with the cavity side up. Close the smoker lid to start smoking. Maintain temperature and smoke level. Smoking will gently cook and flavor the fish over time. Avoid repeatedly opening the lid to maintain temperature stability.

Monitor and Cook Until Done

5Smoke the halibut for approximately 2 to 2.5 hours, or until the internal temperature reaches a safe minimum of 63°C (145°F) measured at the thickest part of the fish using a reliable food thermometer. The flesh should be opaque and flaky but moist. Reaching this temperature ensures the fish is fully cooked and safe to eat.

Rest Before Serving

6Remove the halibut from the smoker and let it rest for 5-10 minutes. This allows the juices to redistribute, resulting in moist, tender fish. Serve hot with your favorite sides or additional lemon wedges.

Cooking Tips

1Use a food thermometer to accurately check the internal temperature; visual cues alone aren't always reliable.

2Avoid cross-contamination by using separate utensils and cutting boards for raw fish and other ingredients.

3Soaking wood chips before smoking helps produce smooth smoke and prevents acrid flavors.

4If you don't have a smoker, you can create a makeshift smoker using a grill with a smoker box or aluminum foil pouch filled with wood chips placed over heat.

5Leftover smoked halibut can be refrigerated in an airtight container for up to 2 days.

Equipment Needed

Smoker or grill suitable for smoking
Food thermometer
Basting brush
Sharp knife
Cutting board
Bowl for soaking wood chips

Grocery Shopping List

[ ] Whole fresh halibut (around 3-4 pounds) - approx $20. Choose firm fish with clear eyes.
[ ] Lemon (1 piece) - approx $0.50. Pick bright, smooth lemons.
[ ] Olive oil (small bottle or from pantry) - approx $3. Opt for extra virgin.
[ ] Fresh dill (small bunch) - approx $1. Choose green and fragrant sprigs.
[ ] Salt (sea salt or kosher salt, small pack) - approx $1. Salt is essential for seasoning.
[ ] Black pepper (if not available) - approx $1.
[ ] Wood chips for smoking (alder or fruit wood) - approx $3. Use food-grade chips.

Total approximate cost: $29.50

FAQ

How do I know when the halibut is cooked safely?

Use a food thermometer to check that the thickest part of the fish reaches at least 63°C (145°F). The flesh should be opaque and flakes easily with a fork.

Can I smoke the fish indoors?

Smoking indoors requires specialized equipment like an electric smoker with exhaust. Otherwise, smoking should be done outside to avoid smoke buildup indoors and for safety.