Smoked Halibut with White Wine, Garlic, and Pepper

Halibut is among the more delicate and flavourful fish varieties. To complement this, try marinating halibut in a light flavour profile of white wine, garlic, and fresh-cracked black pepper. Then, giving it a slow roast in the smoker will infuse the tasty fish with a just a slight hint of smoke. Try this clean and elegant recipe for gourmet smoked halibut tonight!


6 tablespoons melted butter, cooled
2 fresh garlic cloves, finely minced
A pinch of salt
A pinch of pepper
½ cup white wine
1.8 – 2.2 kg. fresh smoked halibut fillets

Ingredient Tips

Buying Halibut

Although frozen halibut is available year round, we suggest using fresh halibut fillets for the best tasting smoked fish. Fresh halibut is in peak season during May through September and should be easy to find at your local grocery store or fish shop. Ask your butcher for help.


  1. Mix wine, butter, garlic, salt, and pepper in a shallow baking dish. Place halibut fillets in mixture and let rest, in the fridge for 1 hour.
    HOT TIP – Halibut is typically a very lean fish. To keep the meat moist while cooking, use a sauce of melted butter to coat fillets before smoking. Not only will this add rich flavour and silky texture, but it will also give you juicy smoked halibut fillets.
  2. Preheat smoker to 115°C and add alder wood chips.
    HOT TIP – Choose a smoking wood flavour of mild taste to not overpower the delicate fish. The goal is to have just a slight infusion of smoke, so avoid strong flavours like mesquite or hickory. We suggest using alder wood chips for this gourmet smoked halibut.
  3. Place fish in smoker and let smoke for 45 minutes or until the internal temperature reaches 60°C. Fish should be able to lightly flake apart when it is done cooking.
    HOT TIP – Be sure to clean and oil grates of smoker to prevent fish from sticking. Another great idea is to place fish on a sheet of foil before smoking to make for an easy clean up.