Smoked Sesame Crusted Halibut With Tahini Mayonnaise

The firm flesh of halibut makes it an ideal choice for the grill. In this recipe, sesame seeds, tahini mayo, and pickled ginger create a unique flavor profile that pairs well with halibut. We smoked the fish using pecan wood pellets to impart a milder smoke flavor but cherry wood pellets would work just as well. By selecting the correct type of wood pellet you won’t overwhelm the delicate flavor of the halibut itself.


  • For the Halibut:
  • 1 ½ lb halibut fillet, cut into equal 4 pieces
  • ½ C toasted sesame seeds
  • ½ tsp kosher salt flakes
  • 1 Tbsp vegetable oil
  • 1 tsp sesame oil
  • ½ C pickled ginger
  • For the Mayonnaise:
  • 2 egg yolks
  • 2 Tbsp lemon juice
  • ¼ C tahini paste
  • 1 Tbsp soya sauce
  • 1 ½ C vegetable oil


  1. Mix sesame seeds with the kosher salt and crush using a mortar and pestle. You can also use a spice grinder but be careful not to over-process. You want the end result to be lightly crushed seeds not powder.
  2. Blend the vegetable oil with the sesame oil and brush onto all surfaces of the fish steaks (or filets).
  3. Coat the fish pieces with the seasoned sesame seeds patting them into the surface of the fish.
  4. Place the sesame coated halibut onto the lower rack of the Memphis Pellet Grill and close the lid. Set the temperature to 225 F and smoke the fish for 2 – 2 ½ hours until the internal temperature of the fish reaches 145 F.
  5. To make the tahini mayonnaise mix together the first 4 ingredients in a blender. Turn the speed to high and very slowly add the oil in a steady stream. The dressing will emulsify as you drizzle in the oil, becoming a thick and creamy mayonnaise.
  6. Serve the smoked sesame crusted halibut with the tahini mayo and some pickled ginger on the side.

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