Smoked Halibut

Halibut filet, ¾” thick

1 stick of butter

2 tablespoons dill weed

Select a nice fresh ¾” thick filet. Wash filet thoroughly in cold water and lay on paper towel until water is not visible.

Melt butter in the microwave and sprinkle dill weed in the melted butter. Lay filets on aluminum foil and fold a lip around edges to contain the butter. With a basting brush, brush melted butter and dill weed mixture on both sides of the fish filet.

Preheat smoker to 225° F and place fish in the smoker.

Check the filets every 15 minutes for visible moist look on filets. Brush with butter and dill weed mix when needed. Fish should start to flake in about 45 minutes.

When fish flakes very easy take out of smoker and serve.