I named this Mystery Halibut because I brought the halibut to a rural location with no market...but a Memphis Advantage.
Heat your smoker/grill to 500
Start by dicing 4 strips of bacon. Sautee when it gets close to crispy add sliced maui onion, 4 cloves of crushed garlic and sautee some more When the onions are transluscent drain the bacon grease and add one can of Canellinni WHite Kidney Beans and 8 ozs chopped tomatoes.
Coat liberally the halibut with EVOO I used my favorite, Annies Garlic Olive oil) Coat with Hasty Bake Greek seasoning and lemon pepper.
Put the fish on your Grill Grates and sear for 3 minutes a side
Remove and put the tomato bean mixture on the plate, but halibut on top and drizzle with the tomato juice from the sauce and top with small chunks of avocado! Thats right Avocado!
It all works beautifully