Oregon Style Bacon-Wrapped Halibut on Arteflame

Introduction

Grilling fresh Oregon halibut wrapped in crispy bacon over an open flame is the ultimate outdoor cooking experience. This Arteflame grill recipe brings the best of the Northwest to your backyard using reverse searing to lock in all the natural juices. With no lid or pots required, this easy, mess-free recipe gives you restaurant-level results right at home.

Ingredients

• 4 fresh Oregon halibut fillets (6 oz each)
• 8 strips of thick-cut bacon
• 2 tbsp melted butter
• Salt and pepper to taste
• 1 tbsp chopped fresh parsley (optional for garnish)
• 1 lemon, cut into wedges
• Wood firewood (for the Arteflame grill)
• 3 paper napkins
• Vegetable oil (for lighting the grill)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour a little vegetable oil onto three paper napkins.
2. Place them in the center of the grill.
3. Stack your firewood on top of the napkins.
4. Light the paper and allow the fire to build.
5. Wait about 20 minutes until the grill is hot and the center grate reaches temperatures over 1,000°F.

Step 2: Prepare the Halibut

1. While your grill is heating up, pat the halibut fillets dry with a paper towel.
2. Wrap two strips of bacon around each fillet. Secure with toothpicks if needed.
3. Season each fillet lightly with salt and pepper.
4. Brush each fillet with melted butter to enhance flavor.

Step 3: Sear the Bacon-Wrapped Halibut

1. Place each bacon-wrapped fillet on the center grill grate for a high-temp sear (about 45-60 seconds per side).
2. Sear until the bacon just begins to crisp and a crust forms on the halibut.

Step 4: Finish on the Flat Cooktop

1. Move the seared fillets to the flat cooktop around the center grate.
2. Cook the fillets over medium-high heat on the griddle until internal temperature reaches 130°F (remove from grill at this point—carryover cooking will bring it to 145°F)
3. This should take about 5–7 minutes, depending on thickness.

Step 5: Serve

1. Plate hot fillets with a sprinkle of chopped parsley and lemon wedges on the side.
2. Enjoy alongside grilled vegetables or grilled garlic bread made on the same Arteflame flat-top surface.

Tips

• Use thick-cut, premium bacon to keep it from overcooking before the halibut is done.
• Always remove fish 15°F before your target temperature—carryover cooking ensures juicy results.
• Grill all your sides simultaneously on the outer cooktop using butter instead of oil for richer taste.

Variations

• Spicy Southwest Halibut: Add a light dusting of smoked paprika and chili powder before wrapping in bacon.
• Lemon Herb Halibut: Add fresh dill and lemon zest between the bacon and halibut fillet.
• Maple Glazed Bacon Halibut: Brush maple syrup onto the bacon before grilling for a sweet-savory glaze.
• Garlic Parmesan Halibut: Mix grated Parmesan with garlic powder, sprinkle onto fillets before wrapping in bacon.
• Teriyaki Halibut: Marinate fillets briefly in Teriyaki sauce before wrapping and grilling for an Asian-inspired twist.

Conclusion

This Oregon-style bacon-wrapped halibut recipe cooked entirely on the Arteflame grill will change the way you handle seafood. The combination of a crisp bacon crust and perfectly tender fish, all infused with real wood-fired flavor, makes it a go-to for grilling season or any outdoor get-together.

Best Pairings

• Grilled asparagus or broccolini cooked on the flat top
• Skillet-style roasted fingerling potatoes on the Arteflame griddle
• Chilled Oregon Pinot Gris or crisp Chardonnay
• Freshly baked sourdough or garlic bread toasted on the cooktop