Grilled Halibut Fillets with Lemon and Butter Sauce

Ingredients

Units of Measurement:

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Steps

• 1

  When ready to cook, set Traeger temperature to 425°F and preheat, lid closed for 15 minutes. Place a cast iron skillet directly on the grill grate during preheat.

  Grill: 425 ˚F

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• 2

  To make the sauce, place wine, shallots, thyme and lemon juice in a sauce pan over medium to high heat. Bring to a simmer to reduce it by half.

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  Ingredients

  • 1/2 Cup white wine

  • 1 Small shallot, thinly diced

  • 2 Sprig fresh thyme

  • 1/2 lemon, juiced

• 3

  Turn the heat to low and add heavy cream. 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.

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  Ingredients

  • 1 Tablespoon heavy cream

  • 1 Stick unsalted butter, cubed

• 4

  Season to taste with salt and pepper then strain through a fine mesh strainer discarding the solids. Transfer strained sauce back to the sauce pan and hold warm until ready to serve.

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  Ingredients

  • 1 Teaspoon kosher salt

  • 1/2 Teaspoon freshly ground white pepper

• 5

  Season halibut with Fin and Feather Rub. Add butter to the hot cast iron pan. When the butter is hot, sear the halibut fillets in the skillet for about 4-5 minutes per side or until the fish reaches an internal temperature of 140°F.

  Grill: 425 ˚F

  Probe: 140 ˚F

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  Ingredients

  • 4 thick-cut halibut fillets

  • To Taste Traeger Fin & Feather Rub

  • 2 Tablespoon unsalted butter

• 6

  Remove from grill and serve with warm lemon butter sauce. Enjoy!

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