Skip to Main Content
Grilled Halibut Fillets with Lemon and Butter Sauce

Grilled Halibut Fillets with Lemon and Butter Sauce

By Traeger Kitchen

Grill halibut to light and flaky wood-fired perfection, before topping it with our rich and creamy lemon sauce.

Prep Time

15 Min

Cook Time

15 Min

Pellets

Cherry

Ingredients

Number of People Serving

2

Units of Measurment:
main
1 Cup white wine
1/2 Cup water
1/4 Cup finely chopped shallots
1 Tablespoon white wine vinegar
1/2 Teaspoon freshly ground white pepper
1/2 Teaspoon salt
2 Tablespoon heavy cream
2 Stick unsalted sweet cream butter
1/2 lemon, juiced
To Taste salt and pepper
1/4 Cup olive oil
4 thick-cut halibut fillets

Step

  • 1

    When ready to cook, set Traeger temperature to 375°F and preheat, lid closed for 15 minutes.

    375 ˚F / 191 ˚C

  • 2

    To make the sauce, place wine, water, shallots, vinegar, salt and pepper in a sauce pan over medium to high heat. Bring to a boil to reduce it by about 1/3 cup.

  • 3

    Once reduced, transfer to a food processor bowl to purée, then transfer back to the sauce pan and add the cream.

  • 4

    Turn the heat to low, and add butter little by little, slowly whisking with a wire whisk after each addition (this should take about 3 to 4 minutes to add all the butter). Beat steadily, the sauce should never boil.

  • 5

    Add lemon juice and season with salt and pepper to taste. Keep warm until ready to serve.

  • 6

    Add olive oil to Dutch oven and place directly on the grill grate to pre-heat.

  • 7

    Season halibut with salt and pepper and place inside the hot Dutch oven.

  • 8

    Cook approximately 3 to 4 minutes per side, until internal temperature reaches 130°F and fish is opaque and flakes easily with a fork.

    375 ˚F / 191 ˚C

    130 ˚F / 54 ˚C

  • 9

    Serve halibut with butter sauce over. Enjoy!

My Notes


In order to add notes for this recipe, you must log in or create an account.