Smoked whole halibut served with creamy gravy and herbs

Smoky Whole Halibut with Luscious Gravy

Name: Smoky Whole Halibut with Luscious Gravy
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 4
Cuisine: American
Ingredients: 1.5-2 kg Whole halibut (cleaned and scaled); 2 tbsp Olive oil; 2 tsp Salt (preferably sea salt); 1 tsp Black pepper (freshly ground); 1 tsp Garlic powder; 1 tsp Paprika (smoked if possible); 1 piece Fresh lemon (for juice); 2 tbsp Fresh parsley (chopped, for garnish); 50 g Butter; 2 tbsp All-purpose flour; 1 cup Fish stock or water; 0.5 cup White wine (optional); 0.5 piece Onion (finely chopped); to taste n/a Salt (for gravy); to taste n/a Black pepper (for gravy)

Home Page / Smoked Recipes / How to Smoke Halibut

medium

75 min

Nutritional value per serving

Calories350kcal

Carbs5gram

Fat12gram

Protein45gram

Ingredients

Quantity

Whole halibut (cleaned and scaled)1.5-2 kg
Olive oil2 tbsp
Salt (preferably sea salt)2 tsp
Black pepper (freshly ground)1 tsp
Garlic powder1 tsp
Paprika (smoked if possible)1 tsp
Fresh lemon (for juice)1 piece
Fresh parsley (chopped, for garnish)2 tbsp
Butter50 g
All-purpose flour2 tbsp
Fish stock or water1 cup
White wine (optional)0.5 cup
Onion (finely chopped)0.5 piece
Salt (for gravy)to taste n/a
Black pepper (for gravy)to taste n/a

This recipe teaches you how to smoke a whole halibut to perfection, infused with smoky flavor and served with a rich homemade gravy. Smoking the fish whole keeps it moist and tender. The accompanying gravy adds an extra layer of savory goodness, making this an impressive yet accessible dish for any home cook. The total cost of ingredients is approximately 18 USD / 17 EUR / 15 GBP / 1500 INR. The dish is moderate in calories, approximately 350 kcal per serving. It suits a pescatarian diet and is of medium complexity, taking about 2 hours including preparation and smoking time.

Preparation instructions

Prepare the halibut

1Rinse the whole halibut under cold running water and pat dry with paper towels. Remove any remaining scales carefully. Brush the fish all over with olive oil, then season inside and out with salt, black pepper, garlic powder, and paprika. Squeeze half a lemon over the fish for a fresh zing. This seasoning will enhance the smoky flavor.

Preheat the smoker

2Preheat your smoker to 110-120°C (230-250°F). Use wood chips like alder or apple wood for a sweet, mild smoke that pairs perfectly with fish. Ensure the smoker is clean to avoid off-flavors.

Smoke the halibut

3Place the whole seasoned halibut on the smoker rack. Smoke uncovered for about 1 hour to 1 hour and 15 minutes depending on size. The fish is done when the internal temperature, measured with a food-safe thermometer inserted into the thickest part, reaches 63°C (145°F). Cooking at this temperature ensures food safety for fish. Avoid cross contamination by using clean utensils and surfaces.

Rest the fish

4Once smoked, carefully remove the halibut and let it rest on a clean plate, loosely tented with foil for 10 minutes. Resting allows juices to redistribute for moist, tender flesh.

Prepare the gravy

5While the fish rests, melt butter in a saucepan over medium heat. Add chopped onion and sauté until translucent, about 3 minutes. Stir in flour to make a roux and cook for 1-2 minutes without browning. Gradually whisk in fish stock and white wine if using. Simmer, stirring often until thickened, about 5 minutes. Season with salt and pepper to taste. Straining the gravy will make it silky smooth if preferred.

Serve

6Carefully plate the smoked whole halibut and drizzle with warm gravy. Garnish with chopped fresh parsley and lemon wedges for a bright finish. Serve with your choice of sides like steamed veggies or rice.

Cooking Tips

1Use a food thermometer to check that the fish reaches a safe internal temperature of 63°C (145°F) for safe consumption.

2If you don’t have a smoker, you can use a charcoal grill with a smoker box or a covered grill to lightly smoke the fish.

3Ensure all surfaces and utensils used with raw fish are cleaned properly to prevent cross-contamination.

4For a different flavor, try adding herbs like dill or thyme inside the cavity before smoking.

Equipment Needed

Smoker or covered grill with smoking capabilities
Food-safe meat thermometer
Basting brush
Saucepan
Whisk
Sharp knife
Cutting board
Paper towels
Tongs or spatula
Aluminum foil

Shopping List

[ ] Whole halibut (1.5-2 kg) - ~$15 USD: Choose fresh, firm fish with clear eyes and shiny skin from the seafood counter.
[ ] Olive oil (small bottle) - ~$5 USD: Look for extra virgin for best flavor.
[ ] Sea salt - ~$1 USD: Coarse sea salt works well for seasoning.
[ ] Ground black pepper - ~$1 USD: Freshly ground offers better taste.
[ ] Garlic powder - ~$2 USD: Check for freshness and no clumps.
[ ] Paprika (smoked preferable) - ~$3 USD: Adds depth and color.
[ ] Fresh lemon - ~$1 USD: Heavy and fragrant lemons are juicier.
[ ] Fresh parsley - ~$1.50 USD: Choose vibrant, crisp leaves.
[ ] Butter (50 g) - ~$2 USD: Use unsalted for controlling salt
[ ] All-purpose flour (small pack) - ~$2 USD
[ ] Fish stock or concentrate - ~$3 USD: Can substitute with vegetable stock.
[ ] White wine (optional, small bottle) - ~$6 USD: Use a dry white wine for cooking.
[ ] Onion (1 medium) - ~$0.50 USD

Total approximate cost: $41 (USD). Prices vary by region and store. However, buying only necessary quantities or substituting pantry staples can reduce cost.

FAQ

What is the safe internal temperature to cook halibut?

Halibut should be cooked to an internal temperature of 63°C (145°F) to ensure it is safe to eat.

Can I use frozen halibut for smoking?

Yes, but make sure the fish is fully thawed in the refrigerator before preparing and smoking to ensure even cooking.

How do I avoid overcooking the fish?

Use a food thermometer and check the internal temperature early. Remove the fish when it reaches 63°C (145°F), as it will continue cooking slightly while resting.