BBQ-cooked Halibut in Spinach-Cream Sauce

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Cooked in a pan on the grill, the fish and the sauce acquire a nice smokey flavor. For this recipe you will need a charcoal grill with a tight-fitting lid and soaked wood chips (e.g. Mesquite).


  • 2 lbs / 900g Halibut fillet
  • ¼ cup / 60ml olive oil
  • 1 lb / 450 g spinach leaves
  • 1 medium onion, finely chopped
  • ¼ tsp salt
  • 2 cloves garlic, finely chopped
  • handful of yellow bell pepper, finely diced
  • 1 cup dry white wine
  • ½ cup / 120ml sour cream
  • salt and freshly ground pepper to taste


  1. Light grill, wait until charcoal is ready.
  2. Season halibut fillet with freshly ground pepper
  3. Set large pan on charcoal grill, heat up, add olive oil
  4. Add chopped onion. Cook until soft and translucent.
  5. Add bell pepper and garlic. Cook for 1-2 minutes.
  6. Add salt, spinach and white wine, cook for 1-2 minutes, then place fish in pan.
  7. Put a few soaked wood chips on the grill and close the lid.
  8. Reduce heat by adjusting air flow.
  9. Smoke-cook until the fish is done, ca. 15 minutes.
  10. Remove fish from pan, be careful that it doesn't break.
  11. Cook spinach until most of the liquid has evaporated. Stir in sour cream.
  12. Adjust seasoning with salt and pepper
  13. Serve the fish together with the spinach.

Preparation time ca. 60 minutes

Yields 6 servings