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Smoked Halibut Made with Smoked Maple Syrup

 

Smoked Halibut Made with Smoked Maple Syrup

This is a simple recipe that just takes a little time to be perfect!

3-4 Fillets of Halibut, approximately 3 pounds

Rooster Hollow BBQ Rub – Adjust for Number of Servings

2/3 Teaspoon Black Pepper

3 1/2 Teaspoons Kosher Salt

3 1/2 Teaspoons Brown Sugar

3 Tablespoons of Sleepy Hollow Smoke Smoked Maple Syrup (divided)

Mix with 1 tbsp. of the Sleepy Hollow Smoke maple syrup and coat fish, place in a zip lock bag and marinate in the fridge for 3 -4 hours.

Remove fish from the bag and discard any remaining dry rub and fluids from the fish.

Heat Smoker to 225f and maintain temperature for 15 minutes to make sure temperature is under control. Use a fruit wood such as Pecan or Apple for the smoke source.

Coat fish with a light coating of Sleepy Hollow Smoke Maple Syrup and place on the Smoker.

Walk Away. Just monitor the Smoker Temperature to maintain 225f.

After 45 minutes, check fish temperature, it should be close to 120f.

After 60 minutes check the fish temperature, it should be 130f which is DONE. If not at 130, allow 15 more minutes while consistently checking every 5 minutes. Do not allow the fish temperature to exceed 130f or it will be too dry when you eat it. It should take a maximum of 90 minutes to cook.

No sauce is required, but if you need one, drizzle with Balsamic Vinegar or a Tartar Sauce or best practice – brush with Maple Syrup.

Serve with Brown or Wild Rice and grilled Stone Fruit such as Peaches or Plums drizzled with Balsamic Vinegar or Israeli Cous-Cous, my preference.