Smoked Halibut with Garlic BBQ Marinade
Smoked halibut fillets marinated with garlic and barbecue spices and then smoked on a pellet grill, in a smoker, or on a charcoal or gas grill
Grill, Pellet Grill, or Smoker
Wood chunks or a pellet tube smoker with pellets or a smoker box with wood chips
Grill Tongs or Spatula
Instant Read Thermometer and/or Leva in Temperature Probe
- 2 lbs Halibut Fillets rinsed, patted dry, cut into (4) ½ lb portions
- 6 Tbsp Olive Oil
- 4 cloves Minced and crushed fresh garlic (can substitute 1 Tsp garlic powder)
- 1 Tbsp Kosher Salt
- 1 Tbsp Smoked Paprika
- ½ Tbsp Dark Brown Sugar
- 1 Tsp Black Pepper
- ½ Tsp onion powder
Marinate the Halibut
Combine the oil, garlic, salt, paprika, sugar, pepper, and onion powder in mixing bowl and then put into a large ziploc bag.
Add the halibut to the ziploc bag and move around until fully coated in the marinade. Add additional olive oil if needed to coat all surfaces of the fish.
Place the bag in the refrigerator for 1 hour.
Set up the grill, pellet grill, or smoker
Light or turn on your smoker or pellet grill and set up the temperature to 250°F. If using a grill, set up the burners or charcoal on only one side for indirect cooking.
Brush the grill grates with oil to keep the fish from sticking or use a grill mat.
Add your wood chunks directly to the firebox of a smoker, or use chips in a smoker box, or pellets in a tube smoker on a gas grill.
Smoking the Halibut
Once smoke is being produced, put your halibut filets in the smoker, or on the grill AWAY from the direct heat.
Cook the halibut continuously at 250°F, without flipping, until it reaches an internal temperature of 145°F. This should take about 45-60 minutes.
Remove from the grill or smoker and serve immediately.