Special Thanks to our friends at Weber Canada and Dustin Green for allowing us to share this recipe as our Barbecue’N Across Canada recipe tour showcases the great Provinces of Nunavut, Yukon, and the Northwest Territories.
- People: Serves 4
- Prep Time: 10 min.
- Grilling Time: 12 to 15 min.
INGREDIENTS:
- 4 halibut fillets, each 6 to 8 ounces and 3/4 to 1 inch thick
- Kosher salt
- Coarse-ground black pepper
- 1 tablespoon olive oil
Smoker Box Options: A-Maze-N Pellet Smoker or Big Boy Infumerator Stainless Steel Smoker Box or Big Boy The Smoke Pipe - 12" Stainless Steel Wood Chip and Pellet Smoking Tube
DIRECTIONS:
- Assuming you haven’t bought a SMOKER Grill yet, but want to try infusing smoke using your Weber gas or electric grill, grab some flavoured wood pellets and a smoker box, and let's get started.
- With the grill in the off position and cool, replace the left-side grate with the reservoir and fill with a handful (about 1 cup) of soaked wood chips. Place the reversible steam pan onto the water reservoir with the walls of the pan facing down.
- Turn the control knob to the smoke setting and preheat the grill until smoke begins to form, 5 to 10 minutes.
- Thoroughly coat the halibut fillets with salt and pepper. OR Try SPG
- Place the halibut skin-side down on the pan above the wood chips; close the lid.
- Cook until beginning to flake and opaque throughout, 12 to 15 minutes.
- Remove the halibut, transfer to a serving plate, and serve warm.
