Rosemary Smoked Halibut


  • 1 and 1/2 lbs Halibut fillets
  • 2-3 sprigs rosemary
  • 1/4 cup olive oil
  • 2 tbs balsamic vinegar
  • Kosher salt and cracked black pepper to taste
  • 1/2 cup peeled and seeded tomato, diced
  • 2 tsp shallots, chopped


  • Preheat oven to 375 degrees.
  • Place halibut in a baking dish.
  • Lay rosemary beside fish and light with a match, then  cover tightly with foil.
  • Bake for 15-20 minutes, or until the fish flakes easily.
  • Meanwhile, to prepare the vinaigrette, whisk together olive oil, vinegar, salt and pepper.
  • Stir in tomatoes and shallots.
  • Serve halibut drizzled with the vinaigrette.

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