Weber 63230 manual Halibut Steak, Whole Pan Fish, Smoked Lobster Tail

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Halibut Steak

4 Halibut steaks, 3⁄4" thick

1⁄4 cup butter or margarine, melted Juice of 1 lemon

Salt and pepper Worcestershire sauce

If halibut is frozen, thaw. Grease an aluminum foil tray. Place steaks in tray and pour melted butter over them. Squeeze lemon juice on steaks. Sprinkle with salt, pepper and Worcestershire. Place foil tray on cooking grill. Cover and smoke-cook until the fish flake easily when tested with a fork, approximately 1 hour.

Whole Pan Fish

6 small whole pan fish, cleaned

1 teaspoon salt

1⁄2 teaspoon pepper Juice of 1 lemon

3 bacon slices, halved

If fish are frozen, thaw. Clean and dry fish. Sprinkle cavities with lemon juice, salt and pepper. Brush outside of fish with oil. Place a half strip of bacon lengthwise on top of each fish. Arrange fish on the cooking grill and smoke-cook 1 to 11⁄2 hours or until they flake when tested with a fork. Serve with lemon butter.

Lemon Butter:

1 cup softened butter or margarine

1⁄4 cup lemon juice

1 tablespoon minced parsley

3⁄4 teaspoon grated lemon peel

1⁄4 teaspoon salt

Combine all ingredients.

Smoked Lobster Tail

Lobster tails, thawed (1 per person)

Melted butter

Lemon wedges

Cut away underside membrane on lobster. To prevent curling while cooking, hold lobster tail in both hands and bend backward to crack the shell. Brush with melted butter and position on the cooking grill. Cover and smoke-cook about 1 hour or until flesh is white and firm. Serve with melted butter and lemon wedges.