Charcoal-Grilled Halibut with Smoked Bacon Salt
Inspired by the idea of “surf n turf,” this recipe brings together fresh local seafood and the smoky umami of Amola Smoked Bacon Salt. The halibut takes on a wonderful flavour from the charcoal. If you don’t have access to a charcoal grill, a propane grill, wood fire or cast-iron pan over the stove will work, too.
Ingredients
Method
Light your charcoal (robota) grill, using Kamado Joe All Natural Big Block Argentinian XL Premium Charcoal if possible, and get a good bed of coals going. This will take about 60 minutes.
Thread the halibut onto stainless steel skewers, around 6 pieces on each. Place the skewers on the grill, about 2 inches (5cm) over the charcoal. As the fish cooks, brush it with duck fat and turn the skewers to brown all sides evenly. Once the halibut is cooked through (about 3–4 minutes), remove it from the grill and sprinkle it with Amola Smoked Bacon Salt to taste. Be careful not to overcook, as it will dry out quickly!
Bring a pot of salted water to a boil and add the spinach. Let it wilt in the water, about 1 minute, then drain promptly, add the 2 Tbsp butter, and toss to coat. If you’re worried about timing, you can do this before grilling and then quickly reheat it in the microwave before serving.
Remove the halibut from the skewers and serve on a bed of wilted spinach. Sprinkle with grated lemon zest and more Smoked Bacon Salt, if you like.
Photo by Abby Wiseman
