Grilled Halibut

Lancevaughan

Hey Guys,
i am new to using the Green Egg. I have a large one that we have cooked steaks and salmon (on cedar plank) so far - both were great. I followed advice I found for both of them on this site - Thanks.
We have some Halibut filets that are about 1 1/2" thick and I am looking for advice in grilling them. Things like, temperature, plate setter - yes or no - and suggested times, etc......
Thanks,
Lance 

NPHuskerFL

Welcome. Halibut is delicious!  I haven't done it on the egg yet. I'd go indirect on a CI grid or CI pan at 375℉-400℉ until the IT is around 120℉-125℉ depending on the doneness you're looking for. Once the albumin begins to seep start checking IT in several spots. Don't overcook is the best advice. Cheers

SGH

Brother Husker hit it on the head above. You can apply his advice above to a CI pan as he suggested, or to directly on the grid or indirect on the grid. It will work all three ways. 

smbishop

Direct or indirect.  I prefer direct around 400 with an internal temp as @NPHuskerFLsaid.  Here is a recent post on the other forum:

http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1385396&catid=1Oh, and here too!!http://eggheadforum.com/discussion/1185907/grilled-fresh-local-halibut#latest

Lancevaughan

Thank you. It will be good, I am sure