Experience the perfect harmony of smoky and sweet with this honey-glazed smoked halibut. This delicate, flaky fish is infused with the subtle essence of wood smoke and finished with a glossy glaze of honey, soy, and a hint of citrus.
Two hours before the cook mix all brine ingredients in water and dissolve thoroughly
Pour the brine over the filets and let them marinate in a refrigerator
It's ok if the fish floats
If you choose to use a wooden plank place it in a water bath at this time as well
After 2 hours remove the fish from the brine, rinse off and pat dry
Set the EGG for indirect cooking with a convEGGtor at 275°F/135°C with pecan smoking chips
Season the fish with Big Green Egg Savory Pecan Seasoning
This is optional, but if you prefer a bolder flavor profile, try adding some cracked pepper over the top of the halibut after you have seasoned it with the rub
Place the filets directly on the cooking grate skin side down
The skin will act as a barrier to the heat and come off easily after the cook
Smoke the fish until it reaches an internal temperature of 135°F/57°C
This smoke will take around 30 minutes at 275°F/135°C
If using a wooden plank, place the plank on the grill for 2 minutes per side
Once dried, place the fish on the plank and smoke the fish until it reaches an internal temperature of 135°F/57°C
Drizzle the filets with warm honey during the last 10 minutes of the cook for a nice and simple honey glaze
Honey can also be mixed 50/50 with miso to create a miso-honey glaze
