Smoked Halibut with Caramelized Carrots and Turmeric Hollandaise

Smoked Halibut with Caramelized Carrots and Turmeric Hollandaise is a dish that brings refinement and depth to your outdoor table. Created by Chef Johan Magnusson of Big Swede BBQ, this recipe celebrates clean flavors, vibrant color, and balanced texture. The buttery halibut takes on a delicate smokiness from the grill, while sweet, charred carrots and a golden, velvety hollandaise infused with turmeric complete the plate with visual beauty and bold taste.

To prepare the halibut with authentic smoked character, Summerset Smoker Trays make the process effortless. Add your favorite hardwood chips, set the grill to a steady temperature, and let the fish gently absorb the aromatic notes of wood smoke. The result is tender halibut with a subtle edge that pairs elegantly with the earthiness of turmeric and the sweetness of slow-cooked carrots.

Every element of this recipe highlights thoughtful technique and respect for ingredients. The fish remains moist and flaky, the carrots develop a caramel-like glaze as they roast, and the sauce adds a luxurious finish that ties the flavors together. It’s a presentation that feels equally at home during an intimate dinner or as the centerpiece of a sophisticated gathering outdoors.

For more food inspiration, follow our Brand Ambassador, Johan Magnusson of Big Swede BBQ, across social platforms, and explore his award-winning rubs and cookbook at BigSwedeBBQ.com.

Smoked Halibut with Caramelized Carrots and Turmeric Hollandaise Ingredients

Smoked Halibut

Halibut
2 Tbs Salt
2 Tbs Brown Sugar
2 Tbs White Sugar

Caramelized Carrots

1 lb Carrots
2 Tbs Truffle Mustard
1 Tbs Cup Maple Syrup
2 Tbs butter

Turmeric Hollandaise

4 egg yolks
1 Tbs freshly squeezed lemon juice
1/2 cup unsalted butter, melted
Pinch cayenne
Pinch salt Salt
2 tsp Turmeric Powder

Smoked Halibut with Caramelized Carrots and Turmeric Hollandaise Directions

Make a fish brine by combining the two kinds of sugar and salt. Pack the halibut in the mix and refrigerate for 10 minutes. Rinse well. Alternatively, mix two Tablespoons of Brine with one cup of water, and let the fish sit covered in the brine for about 30 minutes.
Set the smoker for 225 degrees and use a light wood like alder. For a mild smoke flavor, you can also use peach, cherry, or pecan. If you want to, you can cedar-plank smoke the halibut as well. Smoke for 30 minutes or until the internal temperature reaches 140.
Vigorously whisk the egg yolks and lemon juice together in a stainless-steel bowl until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water. Continue to whisk rapidly, being careful not to let the eggs get too hot. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in salt and turmeric.
Whisk together the mustard, maple syrup, and olive oil. Slice the carrots in half. Place the carrots in a sauté pan over medium-high heat. Fill the pan with water up to half the height of the carrots. Add butter. Let the water reduce, and when completely gone, let the carrots sear for a couple of minutes. Add the dressing and let it caramelize for an additional minute.