Pan-Seared Halibut on the Yoder

Pan-seared Halibut on the Yoder Smokers YS640S pellet cooker couldn’t be more simple and more flavorful. Pan-searing the halibut over high heat that locks-in the natural moisture delivering a perfect carmelized crust. This maillard reaction adds a nuanced depth of flavor, creating a perfect balance between mild, slightly sweet taste of the Halibut and the savory notes from the sear. Additionally, the pan-searing allows the Halibut’s natural flavors to shine without heavy sauces. In most methods, simple wine and butter are used in the pan and lemon is used at the finish. This particular recipe incorporates Plowboys Fin & Feather rub as well as fresh garlic for an extraordinary meal that we think you’ll love.

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Recipe from Randy Hustrulid on Instagram

INGREDIENTS

  • 2-3lbs Fresh Halibut
  • Olive Oil
  • Plowboys Fin & Feather Rub
  • 1 Clove of Garlic
  • 1 Fresh Lemon
  • 2-4 ounces of Chardonnay
  • 1 Tbsp Butter

INSTRUCTIONS

  1. Preheat your Yoder Smokers YS640S to 425°F.
  2. Place filets into a cast iron pan.
  3. Coat the filets with olive oil and add a small amount of oil into your cast iron pan.
  4. Lightly sprinkle Plowboys Fin & Feather seasoning across the filets.
  5. Mince the garlic and sprinkle on top.
  6. Slice the lemon and add slices to top of the filets.
  7. Place slices of Irish butter in the middle of the pan.
  8. Pour 2-4 ounces of Chardonnay into the pan.
  9. Place the pan over the direct flame and cook for about 20 minutes without flipping.
  10. Once done remove from the grill and squeeze lemon over the top.
  11. Coat the fish with any excess butter from the pan
  12. Enjoy!