Roast Halibut With Smoked Tomato Vinaigrette

"Recipe courtesy Chuck Hughes"
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Ready In:




  • Special equipment:

  • Hickory wood chips (about 2 handfuls), for smoking.
  • To make the vinaigrette:

  • Prepare a wok smoker by laying 2 layers of foil in the bottom of a wok. Add in 2 handfuls of the hickory wood chips, and set the smoker over high heat. Pour in the water. Wash, quarter, and seed the tomatoes. Pop them into a bamboo steamer.
  • Arrange the tarragon and shallots around the tomatoes. Place the steamer onto your smoking wok and cover with lid or foil, and let the ingredients smoke for 20 minutes.
  • Transfer the tomato-shallot mixture to a big pitcher, and blend with an immersion blender or use a regular blender. Gradually, add the olive oil in a thin stream, as you are blending to achieve a nice consistency. Season with a pinch of salt and some freshly cracked black pepper.
  • To make the halibut:

  • Preheat an oven to 375 degrees F. Liberally sprinkle your halibut fillets with coarse salt and fresh cracked black pepper.
  • Add just enough oil to coat the bottom of a pan, and set it over fairly high heat.
  • Add the halibut fillets to the hot pan, skin side down. Once the first side has browned nicely, about 3 to 4 minutes, flip them over and continue cooking for another 3 minutes. Then, slide the pan into the oven for about 5 minutes to finish cooking. The finished halibut should be firm to the touch and snowy white in color, but since it is a lean fish, it will dry out if overcooked.
  • Ladle a pool of the vinaigrette into the bottom of a deep plate, top with a piece of halibut and a few baby greens, if using. Alternatively, you could use arugula tossed with sliced shallots, as a garnish.

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  1. Our tomato crop reached its peak 10/3/21. Not wanting to smoke out the house I used my weber. Just used a wire rack on top of an aluminum pan. I used one piece of oak 2 in by 12 in and 2 handfuls of water soaked hickory chips. I had a feeling this was going to be good so I tripled everything. WOW the flavors are amazing, you could almost consume as soup. We added shrimp with the halibut and server with basmati rice. Topped the Arugula with mango chunks and avocado. We have more tomatoes due this week gonna make huge batch and jar up. This recipe with smoked tomatoes shallots and tarragon is a hit and no leftovers.


Affable Canadian chef Chuck Hughes is a restaurateur and television personality known for his inventive take on comfort food, which he shares on his show, Chuck's Day Off.
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