Étapes

• Step 1

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

  375 ˚F / 191 ˚C

• Step 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.

  Ingrédients

  • 1 Cup white wine

  • 1/2 Cup eau

  • 1/4 Cup finely chopped shallots

  • 1 Tablespoon white wine vinegar

  • 1/2 Teaspoon poivre blanc fraîchement moulu

  • 1/2 Teaspoon Sel

• Step 3

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

  Ingrédients

  • 2 Tablespoon crème épaisse

• Step 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.

  Ingrédients

  • 2 Stick unsalted sweet cream butter

• Step 5

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

  Ingrédients

  • 1/2  lemon, juiced

  • To Taste Sel et Poivre

• Step 6

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

  Ingrédients

  • 1/4 Cup huile d’olive

• Step 7

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

  Ingrédients

  • 4  thick-cut halibut fillets

• Step 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

• Step 9

  Serve halibut with butter sauce over. Enjoy!