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Grill halibut to light and flaky wood-fired perfection before topping it with our rich and creamy lemon sauce.
1/2 Cup white wine
1 Small small shallot, diced
2 sprigs of fresh thyme
Juice of 1/2 lemon
1 Tablespoon heavy cream
1 Stick unsalted butter, cubed
1 Teaspoon Kosher salt
1/2 Teaspoon freshly ground white pepper
Traeger Fin & Feather Rub, to taste
4 Ounce thick-cut halibut fillets
2 Tablespoon unsalted butter
: 425 ˚F
1/2 Cup white wine
1 Small small shallot, diced
2 sprigs of fresh thyme
Juice of 1/2 lemon
1 Tablespoon heavy cream
1 Stick unsalted butter, cubed
1 Teaspoon Kosher salt
1/2 Teaspoon freshly ground white pepper
To Taste Traeger Fin & Feather Rub, to taste
4 Ounce thick-cut halibut fillets
: 425 ˚F
: 140 ˚F
2 Tablespoon unsalted butter