Steps

• 1

  Make the tartar sauce at least an hour ahead of time so that the flavors have time to meld. In a bowl, combine the mayonnaise, dill pickles, capers, lemon juice, and mustard. Mix well. Fold in the parsley, and add salt to taste. Cover and refrigerate until ready to use.

• 2

  When ready to cook, set the Traeger temperature to 425°F and preheat with the lid closed for 15 minutes.

  425 ˚F / 218 ˚C

• 3

  On a sheet tray, place the halibut filets and drizzle with olive oil, sprinkle generously with sea salt, then use your hands to coat the fillets thoroughly with the olive oil. Let sit for 5 minutes.

• 4

  Insert the probe into horizontally into the center of the fish fillet. Place the fillets directly on the grill grates with the presentation side up. Close the lid, and cook until the fish starts to look opaque, about 10 minutes.

  425 ˚F / 218 ˚C

  00:10

• 5

  Decrease the grill temperature to 165°F, for optimal flavor, use Super Smoke, if available. Continue to cook the fish for 3-5 minutes, until the internal temperature reaches 130°F, or desired doneness.

  165 ˚F / 74 ˚C

  130 ˚F / 54 ˚C

  00:05

  Super Smoke

• 6

  Remove the fish from the grill, transfer to a platter and serve with lemon wedges and the tartar sauce. Enjoy!