Grilled Halibut


Thanks to Kenny ( Hatch ) for turning me on
to this wonderful fish. I have been a self proclaimed
"Non fish eater" for many years. I am starting to
doubt that statement even myself. Here we have just
the fresh fish, kinda pricey I might add.

Nicely sprinkled with Dizzy Pig Raging River.

The Egg stabilized and burning clean at 350 degrees

On the egg, raised grid, direct heat.

It took roughly 25 minutes to reach the recommended
internal temp of 120 degrees.

The finished product, this fish has a wonderful taste and
flavor. This mind you coming from one who claims to
not like fish.