This halibut recipe pairs the natural sweetness of vibrant peach glaze with a crisp, tangy pineapple‑cucumber salsa for a dish that balances tropical brightness with refined BBQ technique. Featuring a wood or plank roast on a smoker, you’ll infuse the fish with smoky character before glazing and plating.
Halibut with Peach Glaze and Pineapple-Cucumber Salsa
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
2
Prep Time
30 minutes
Cook Time
30 minutes
Calories
242
Perfect for summer entertaining or date‑night backyard dinners, the flavor contrast between the fruity glaze and fresh salsa makes this a standout main dish. It’s approachable enough for home cooks and elevated enough for any BBQ menu.
Ingredients
-
1 GrillPro Smoking Plank, soaked in water for 1 hour
- 1 3/4 lb Halibut (or other whitefish) fillet
- 1 lemon, sliced
-
Plowboys Fin & Feather Rub
-
Texas Pepper Jelly Peach Mango Habanero Texas Bird Bath
- 1 cup cucumber, peeled and cut into a small dice
- 1 cup pineapple, diced
- 1/4 cup cilantro, chopped
- 1 tbsp red onion, minced
- 1/2 lime, juiced
-
1 tbsp Flavolcano Smoky Red Pepper Sauce by Panchero's Mexican Grill
-
Pinch of salt
Pineapple Cucumber Salsa
Directions
Preheat Your Smoker & Prep
Set your smoker or grill to 325 °F, and arrange for both direct and indirect heat zones.
In a bowl, toss diced cucumber and pineapple with cilantro, red onion, lime juice, smoky red pepper sauce, and a pinch of salt.
Cover and refrigerate at least 1 hour to meld flavors.
Rub the underside of the halibut with cooking oil to prevent sticking, then apply a moderate layer of Plowboys Fin & Feather Rub to the topside. Lay thin lemon slices across the fillet.
Smoke on the Plank
Place the halibut on the soaked smoking plank over direct heat.
Cook until the plank begins to smoke and dry out, then transfer it to indirect heat.
When the thickest part of the fish reaches 140 °F, remove the lemon slices and brush generously with the peach glaze.
Continue cooking until an internal temperature of 145 °F is reached.
Rest & Serve
Remove the plank from the heat.
Serve the halibut topped with pineapple‑cucumber salsa.
Optionally, plate directly on the plank for dramatic presentation.
Recipe Note
What You’ll Love About This Recipe
Sweet‑savory balance: juicy peaches meld into a sticky glaze that complements smoky fish.
Texture play: buttery halibut contrasts beautifully with crisp pineapple and cucumber salsa.
Built‑in drama: cooking on a soaked plank or smoker adds showmanship and subtle smoke flavor.
Fresh and shareable: ideal for small gatherings or plated single servings, with bright visual appeal.
Frequently Asked Questions
Can I cook this halibut directly on grill grates?
Yes—you can grill directly over medium heat, but the plank method adds smoke and helps prevent sticking.
How far ahead should I make the salsa?
The salsa tastes best if made at least 1 hour ahead; you can prep it up to 24 hours in advance for deeper flavor.
What if I want milder glaze heat?
Use peach‑apricot jelly or reduce the amount of habanero jelly. The fruit sweetness still pairs beautifully with fish.
Can I bake instead of smoke?
Absolutely. Bake the fish at 350–375°F and apply glaze when the internal temp hits 140°F, then finish to 145°F.
Can I cook these indoors?
We rate these as a 4 out of 5. Great in the kitchen, better on the grill.
Nutrition
Nutrition
- Serving Size
- 6 oz
- per serving
- Calories
- 242
- Carbs
- 30 grams
- Protein
- 84 grams
- Fat
- 22 grams
- Sodium
- 530 milligrams
