Smoked Halibut over Lentils
There are many different types of smokers on the market and if you don’t own one, my advice is to research and then buy one. We are somewhat of a purist with grilling and only grill over hardwood, no gas grills at our house. So we liked a hardwood smoker also, but there are electric smokers and even indoor stovetop smokers to consider. So while the preparation rub would be the same for all smokers, the cooking time and temperature will depend on your choice of smoker.
Smoked Halibut- servings varies
Cut halibut fillets into approximately 2 x 3 inch chunks- leave skin on. Sprinkle with fresh lemon juice, lemon zest, and Old Bay Seasoning. Let come to room temperature and then drizzle with olive oil before smoking.
In upright wood burning smoker, bring temperature up to 180-200 degrees centigrade. Transfer fish to smoker over simmering water pan and cook about 20-25 minutes per pound- check fish for doneness being sure not to overcook. Remove from smoker and cover for 5-10 minutes.
- 1/2 pound lentils
- 1/3 c finely chopped onion
- 1 medium carrot- peeled and finely chopped
- 1 stalk celery- finely chopped
- 1 clove garlic- finely chopped
- 2 sliced smoked bacon- medium chop
- 32 oz carton vegetable stock
- 1 stalk of fresh thyme- leaves removed
- salt and pepper
- 1 bay leaf
In large pot, cook bacon chunks over medium heat until lightly browned and the fat has rendered. Then add the onions and cook for 2-3 minutes. Next add the carrots, celery, and garlic and cook until vegetables are softened. Add the dry lentils and stir to coat with the vegetables and lightly toast the lentils. Add the stock, thyme leaves and bay leaf and raise heat to high until the mixture comes to a boil. Reduce heat to low and simmer until the lentils are soft but not mushy- can be 30-45 minutes approximately. Add water if more liquid is needed. Salt and pepper to taste and remove from heat. Can be made ahead of time and reheated when time to eat. Remove bay leaf before serving.
Top bowl of lentils with smoked halibut fillet and drizzle with a vinaigrette made with lemon juice, Dijon mustard, olive oil and salt and pepper.