Rosemary Smoked Halibut with Balsamic Vinaigrette
Elevate your seafood game with this Rosemary Smoked Halibut with Balsamic Vinaigrette, a stunning dish that combines smoky, herbaceous flavors with a tangy, perfectly balanced vinaigrette. Tender halibut fillets are infused with the aromatic essence of fresh rosemary and delicately smoked over hickory or applewood chips for a rich, complex flavor profile. A drizzle of homemade balsamic vinaigrette—crafted with Dijon mustard, honey, and olive oil—adds a zesty finish that complements the fish beautifully. This recipe is not only easy to prepare with just 15 minutes of prep time, but also perfect for impressing at dinner parties or enjoying a special weeknight meal. Garnish with fresh parsley for a pop of color and serve alongside your favorite sides for a restaurant-quality seafood experience at home. Keywords: smoked halibut recipe, rosemary halibut, balsamic vinaigrette for fish, grilling with wood chips.
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Recipe Information
Ingredients
- 4 pieces (6 oz each) Halibut fillets
- 4 sprigs Fresh rosemary sprigs
- 1 teaspoon Sea salt
- 1 teaspoon Freshly ground black pepper
- 2 tablespoons Olive oil
- 2 cups Wood chips (for smoking, such as hickory or applewood)
- 3 tablespoons Balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons, chopped Fresh parsley (optional, for garnish)
Instructions
Prepare the halibut by patting the fillets dry with paper towels.
Season each fillet with sea salt and freshly ground black pepper.
Rub the fillets with olive oil to enhance the flavor and prevent sticking while cooking.
Soak the wood chips in water for at least 30 minutes to ensure they produce enough smoke during cooking.
Prepare your smoker or grill for indirect cooking. If using a grill, place a metal smoker box or aluminum foil packet filled with the soaked wood chips over direct heat. Preheat the grill or smoker to medium heat (about 300°F).
Once the smoker is ready and smoke begins to form, lay a fresh rosemary sprig on top of each halibut fillet and place them on the grill grate, away from the direct heat source.
Close the lid and smoke the halibut for about 15-20 minutes, or until the fillets are opaque and flake easily with a fork. Cooking times may vary slightly depending on the thickness of the fillet.
While the halibut is smoking, prepare the balsamic vinaigrette. In a small bowl, whisk together balsamic vinegar, Dijon mustard, honey, salt, and black pepper.
Slowly drizzle in olive oil (about 1 tablespoon at a time) while whisking constantly until the mixture emulsifies and becomes smooth.
Taste and adjust seasonings if needed. Set the vinaigrette aside until ready to serve.
Once the halibut is fully cooked, carefully remove it from the smoker or grill and let it rest for 2-3 minutes.
To serve, drizzle the balsamic vinaigrette over the halibut. Garnish with chopped fresh parsley if desired.
Serve immediately and enjoy this smoky, herbaceous, and tangy dish!
Nutrition Facts
Calories |
1605 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 4042 mg | 176% | |
| Total Carbohydrate | 16.9 g | 6% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 12.9 g | ||
| Protein | 245.6 g | 491% | |
| Vitamin D | 102.1 mcg | 510% | |
| Calcium | 99 mg | 8% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 4436 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
