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This new technique for fish will blow your smokin' taste buds away. These fresh halibut fillets are seasoned with Traeger Fin & Feather Rub, loaded into Traeger butcher paper with spring vegetables, doused with a white wine butter sauce and baked to wood-fired perfection.
4 (6 oz) halibut fillets
2 Tablespoon Traeger Fin & Feather Rub
1 Pound multi-colored carrots, cut into 1/4-inch pieces
1 Pound asparagus
1/2 Pound oyster mushrooms
2 Tablespoon unsalted butter
Salt
Pepper
1/2 Cup white wine
1 lemon, cut into wedges, for serving
: 450 ˚F
4 (6 oz) halibut fillets
2 Tablespoon Traeger Fin & Feather Rub
1 Pound multi-colored carrots, cut into 1/4-inch pieces
1 Pound asparagus
1/2 Pound oyster mushrooms
2 Tablespoon unsalted butter
To Taste Salt
To Taste Pepper
1/2 Cup white wine
: 450 ˚F
: 145 ˚F
1 lemon, cut into wedges, for serving