Step 1

When ready to cook, place a cast iron skillet on the grill grates to preheat. Set the Traeger temperature to 425°F and preheat with the lid closed for 15 minutes.

Step 2

Make the lemon and butter sauce: Add the wine, shallot, thyme, and lemon juice to a medium saucepan. Bring to a simmer over medium-high heat and cook until reduced by half, 10-15 minutes.

Step 3

Reduce the heat to low and stir in the heavy cream. Add the butter, a few cubes at a time, slowly whisking after each addition until melted and incorporated, 3-4 minutes total. Do not let the sauce come to a boil.

Step 4

Season the sauce with salt and pepper then strain through a fine-mesh sieve into a medium bowl, discarding the solids. Return the strained sauce to the saucepan and keep warm until ready to serve.

Step 5

Season the halibut fillets with Traeger Fin and Feather Rub.

Step 6

Insert the probe into the thickest part of a halibut fillet. Add the butter to the cast iron skillet on the Traeger. When the butter is hot, add the halibut fillets to the skillet and cook until the internal temperature reaches 140°F, 4–5 minutes per side.

Step 7

Remove the halibut from the grill and serve with the warm lemon butter sauce. Enjoy!