This spicy, tangy, juicy halibut and salsa only takes 35 minutes to make… which you’d NEVER guess with how fancy it looks. It’s perfect for keto, low-carb diets, literally for anyone. Get ready for deliciousness that is SO lip-smacking good, your guests will be begging for more.\n \nFEATURED PRODUCTS\n\nMeater Plus Wireless Smart Thermometer\n\n \nINGREDIENTS\nCHIPOTLE HALIBUT\n\n1 lb. of halibut filet\n1 tsp. of chipotle powder\n2 tbsp. of olive oil\nSalt and pepper to taste\n\n \nKIWI CUCUMBER SALSA\n\n2 tbsp. of red onion, minced\n½ cup English cucumber, diced\n2 kiwis, peeled and diced\n4 tsp. of jalapeño, minced\n¼ cup of cilantro, leaves and stems chopped\n½ lime, juiced\nSalt and pepper to taste\n\n \nDIRECTIONS\n\nLet’s go! Preheat your smoker to 350°F and pat the halibut filet dry with a paper towel. Then, combine olive oil and chipotle powder in a bowl which you’ll use to give the filet b-e-a-utiful color and flavor. Brush the mixture onto the halibut and season with salt and pepper.\nOnce the filet is completely coated, insert the probe into the center of the thickest part of the fish, and set up the cook in the app. We recommend the target internal temperature of 129°F for a delicate, tender finish. Once you’re finished with the app, place the filet in the smoker, and let it sit till MEATER notifies you to remove it from the heat!\nWhile that’s smoking, prepare the DELICIOUS salsa. In a bowl, combine red onion, cucumber, kiwi, jalapeño, cilantro, lime juice, salt and pepper. Mix, mix, mix. Of course, taste to test, every great chef tests their creation.\n\n Once you remove the halibut from heat, let it rest on a wooden cutting board or resting rack, then serve with the addictive kiwi cucumber salsa. You don’t have to thank us. We know it’s good.\n\n \nCourtesy of Meater.