Ingredients
• 60 ml (4 tbsp) olive oil
• 1 clove garlic, minced
• 2 ml (1/2 tsp) salt
• 0.5 ml (1/8 tsp) ground black pepper
• 30 ml (2 tbsp) lemon juice
• 120 ml (1/2 c) dry white wine
• 2 ml (1/2 tsp) tsp dried tarragon
• 15 ml (1 tbsp) finely chopped chives
• 4 halibut steaks - 1 kg (2 lbs)
• lemon wedges
• parsley
Preparation
In a bowl combine marinade ingredients, olive oil, minced garlic, salt,
pepper, lemon juice, white wine, tarragon and chives. Arrange halibut steaks
in a single layer in a shallow glass pan. Pour marinade over fish, cover and
refrigerate for an hour. Remove from refrigerator and let stand for 20
minutes.
Smoking Method
Preheat Bradley Smoker to between 100°C and 120°C (220°F and 250°F). Using
Alder flavour bisquettes smoke/cook for approximately 60 minutes, checking
to make certain you do not overcook.
To Serve
Serve garnished with parsley and lemon wedges.
| 
