Step

• Step 1

  Make the tartar sauce at least an hour ahead of time so that the flavors have time to meld. Tartar Sauce: In a bowl, combine mayonnaise, dill pickles, capers, lemon juice and mustard. Mix. Fold in the herbs and add salt to taste.

  Ingredients

  • 1 Cup mayonnaise

  • 1/2 Cup Pickles, chopped

  • 1 Tablespoon Capers, chopped

  • 1/2 Tablespoon parsley, chopped

  • 1/2 Tablespoon Dijon mustard

  • 1/2 Medium lemon, juiced

• Step 2

  When ready to cook, set temperature to High and preheat, lid closed for 15 minutes. Lay Halibut fillets on a sheet tray. Drizzle with olive oil, sprinkle generously with sea salt, and then use your hands to coat the fillets thoroughly with the olive oil. Let sit for 5 minutes.

  Ingredients

  • 6 Pieces thick-cut halibut fillets

  • As Needed olive oil

  • As Needed sea salt

• Step 3

  Place the fillets directly on the grill grate with the presentation side up. Cook on High until the fish starts to look opaque (about 10 minutes).

  00:10

  500 ˚F / 260 ˚C

• Step 4

  Reduce temperature to 180℉ and continue to cook fish for 3-5 minutes. Transfer the fish to a serving tray and serve with lemon wedges and the tartar sauce. Enjoy! *Cook times will vary depending on set and ambient temperatures.

  00:05

  180 ˚F / 82 ˚C