Grilled Halibut Fillets with Lemon and Butter Sauce
Grill halibut to light and flaky wood-fired perfection, before topping it with our rich and creamy lemon sauce.
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When ready to cook, set Traeger temperature to 375°F and preheat, lid closed for 15 minutes.
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.
Once reduced, transfer to a food processor bowl to purée, then transfer back to the sauce pan and add the 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.
Add lemon juice and season with salt and pepper to taste. Keep warm until ready to serve.
Add olive oil to Dutch oven and place directly on the grill grate to pre-heat.
Season halibut with salt and pepper and place inside the hot Dutch oven.
Cook approximately 3 to 4 minutes per side, until internal temperature reaches 130°F and fish is opaque and flakes easily with a fork.
Serve halibut with butter sauce over. Enjoy!
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