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4 - 6-ounce halibut fillets or steaks
2 tablespoons olive oil
salt and pepper
2 limes, juice only

Tomato Salsa:
6 Roma tomatoes, seeded and halved
1/2 red bell pepper, seeded and halved
olive oil
salt and pepper
1/4 cup red onion, finely diced
1 jalapeno pepper, seeded and minced
1/4 cup black olives, pitted and chopped
2 tablespoons cup fresh cilantro leaves, chopped
2 garlic cloves, minced
1 lime, juice only
3 tablespoons almonds, chopped
dash or more Tabasco


Season fish with olive oil, salt, pepper and lime. Smoke-cook at 250°F for 30 – 45 minutes, depending on thickness of the fish. Remove fish from smoker when it just starts to flake and is still moist. Spoon salsa over and serve.
Recommended wood: Hickory or Apple
4 servings
Tomato Almond Salsa:
Combine all ingredients in a non-reactive bowl and toss to blend. Let sit at room temperature for 30 minutes before serving. Created by The Sporting Chef for Cookshack