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Traeger Kitchen


Roasted Halibut with Tartar Sauce

Prep Time

1 Hours

Cook Time

15 Minutes

Effort

Pellets

Hickory

This white fish from under the sea is seasoned with Jacobsen sea salt and lemon, then served with homemade tartar sauce.

Ingredients

How many people are you serving?

2

Units of Measurement:

main

  • 1 Cup mayonnaise

  • 1/2 Cup chopped pickles

  • 1 Tablespoon chopped capers

  • 1/2 Tablespoon parsley, chopped

  • 1/2 Tablespoon Dijon mustard

  • 1/2 Medium lemon, juiced

  • 6 Pieces thick-cut halibut fillets

  • olive oil

  • sea salt

Steps

  • 1

    Make the tartar sauce at least an hour ahead of time so that the flavors have time to meld. Tartar Sauce: In a bowl, combine mayonnaise, dill pickles, capers, lemon juice and mustard. Mix. Fold in the herbs and add salt to taste.

    Ingredients

    • 1 Cup mayonnaise

    • 1/2 Cup chopped pickles

    • 1 Tablespoon chopped capers

    • 1/2 Tablespoon parsley, chopped

    • 1/2 Tablespoon Dijon mustard

    • 1/2 Medium lemon, juiced

  • 2

    When ready to cook, set temperature to High and preheat, lid closed for 15 minutes. Lay Halibut fillets on a sheet tray. Drizzle with olive oil, sprinkle generously with sea salt, and then use your hands to coat the fillets thoroughly with the olive oil. Let sit for 5 minutes.

    Ingredients

    • 6 Pieces thick-cut halibut fillets

    • As Needed olive oil

    • As Needed sea salt

  • 3

    Place the fillets directly on the grill grate with the presentation side up. Cook on High until the fish starts to look opaque (about 10 minutes).

    Grill500 ˚F

  • 4

    Reduce temperature to 180℉ and continue to cook fish for 3-5 minutes. Transfer the fish to a serving tray and serve with lemon wedges and the tartar sauce. Enjoy! *Cook times will vary depending on set and ambient temperatures.

    Grill180 ˚F

Cooking Notes

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