Honey Glazed Smoked Halibut

2.8/5 (28 Reviews)

Ingredients

  • 4 - 6 oz halibut filets
  • Big Green Egg Savory Pecan Seasoning
  • 4 tbsp clover honey
  • Fresh cracked pepper, optional
  • Miso, optional

Instructions

Equipment

convEGGtor
Big Green Egg Northwest Alder Grilling Planks, optional
Big Green Egg Pecan Smoking Chips

Method

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.

Remove the fish carefully with a spatula. Place it on a plate to rest for 10 minutes. Eat and enjoy!!

Brine Ingredients

  • ½ cup kosher salt
  • 1 cup sugar
  • 4 tbsp cumin
  • 1 tbsp white pepper
  • 2 bay leaves crushed
  • ½ gallon water

7 thoughts on “Honey Glazed Smoked Halibut”

  1. I followed this recipe on some Halibut I caught in Alaska (flexing? Me?). Used Lane’s Honey Sriracha rub in lieu of Meat Church and the results were FANTASTIC. Possibly the best fish I have ever taken off the Egg. My new go-to!

    1. One last thought: I used the EggGenius to monitor the internal temperature and maintain a steady temp while I stayed indoors and watched football. Usually I only use the Genius for long cooks, like brisket, but this made even a short cook easy and foolproof.

  2. Smoking salmon is more about the preparation than the actual smoking process and if you get the brine and the seasoning right, the rest is a piece of cake.

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