Ingredients:

  • 1/2 cup (115g) Kosher salt
  • 1/2 cup (115g) Brown sugar
  • 1 tbsp (15ml) Whole black peppercorns
  • 1 tbsp (6g) Lemon zest
  • 2 cups (480ml) Cold water
  • 1 tsp (5g) Garlic powder
  • 2 lbs (900g) Halibut fillets (skinless)
  • 2 tbsp (30ml) Olive oil
  • 1 large Lemon, thinly sliced into rounds
  • Fresh parsley for garnish

Instructions:

  1. Combine salt, brown sugar, peppercorns, lemon zest, and garlic powder in water; stir until dissolved.
  2. Submerge halibut fillets completely in the brine, cover, and refrigerate for 12 hours.
  3. Remove fillets from brine and rinse thoroughly under cold water to remove excess surface salt.
  4. Pat fillets completely dry with paper towels.
  5. Place fish on a wire rack over a sheet pan and refrigerate, uncovered, for 2 to 4 hours to develop the pellicle.
  6. Preheat smoker to 225°F (107°C) using alder or apple wood.
  7. Lightly brush fillets with olive oil and top each with a slice of lemon.
  8. Place fish on grill grates and smoke until the internal temperature reaches 140°F (60°C).