By Traeger Kitchen
Grill halibut to light and flaky wood-fired perfection, before topping it with our rich and creamy lemon sauce.
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|1 Cup||white wine|
|1/4 Cup||finely chopped shallots|
|1 Tablespoon||white wine vinegar|
|1/2 Teaspoon||freshly ground white pepper|
|2 Tablespoon||heavy cream|
|2 Stick||unsalted sweet cream butter|
|To Taste||salt and pepper|
|1/4 Cup||olive oil|
|4||thick-cut halibut fillets|
When ready to cook, set Traeger temperature to 375°F and preheat, lid closed for 15 minutes.
375 ˚F / 191 ˚C
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.
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
Once reduced, transfer to a food processor bowl to purée, then transfer back to the sauce pan and add the cream.
2 Tablespoon heavy cream
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.
2 Stick unsalted sweet cream butter
Add lemon juice and season with salt and pepper to taste. Keep warm until ready to serve.
1/2 lemon, juiced
To Taste salt and pepper
Add olive oil to Dutch oven and place directly on the grill grate to pre-heat.
1/4 Cup olive oil
Season halibut with salt and pepper and place inside the hot Dutch oven.
4 thick-cut halibut fillets
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
Serve halibut with butter sauce over. Enjoy!