Ingredients

  • 60 ml (4 tbsp) olive oil
  • 1 clove garlic, minced
  • 2 ml (1/2 tsp) salt
  • 0.5 ml (1/8 tsp) ground black pepper
  • 30 ml (2 tbsp) lemon juice
  • 120 ml (1/2 c) dry white wine
  • 2 ml (1/2 tsp) tsp dried tarragon
  • 15 ml (1 tbsp) finely chopped chives
  • 4 halibut steaks – 1 kg (2 lbs)
  • Lemon wedges
  • Parsley

Preparation

  1. In a bowl combine marinade ingredients, olive oil, minced garlic, salt, pepper, lemon juice, white wine, tarragon and chives.
  2. Arrange halibut steaks in a single layer in a shallow glass pan.
  3. Pour marinade over fish, cover and refrigerate for an hour.
  4. Remove from refrigerator and let stand for 20 minutes.

Smoking Method

  1. Preheat Bradley Smoker to between 100 °C and 120 °C (220 °F and 250 °F).
  2. Using Alder flavour bisquettes smoke/cook for approximately 60 minutes, checking to make certain you do not overcook.

To Serve

Serve garnished with parsley and lemon wedges.