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  • Shawn Hanson

Halibut and Prawn Citrus Cedar Wraps

Updated: Dec 6, 2023

Posted by Shawn Hanson | Jun 27, 2021 | Recipes, Slow Food




This one is for the BBQ lovers. Impress your visitors at the house with this simple yet delicious recipe that will quickly become a favourite for many. This dish’s presentation is visually pleasing, and the ingredients needed are easy to find at your local supermarket. Halibut is such a versatile meat to use. This recipe will highlight how delicate yet versatile the white flesh of halibut can be and showcase what can be done with fresh ingredients from our Pacific waters. RECIPE Ingredients

  • Halibut Fillet (enough for 2 people) Chopped into ½ inch cubes

  • Prawns (Uncooked or Cooked): Enough to put 2-3 per wrap (8-12)

  • ¼ Purple Onion (Large) – Finely Diced

  • ½ Cup – Cilantro (Chopped)

  • ¼ Cup – Lemon Verbena (Chopped) Can substitute Lemon Grass, but would need to be “finely chopped”

  • 1 Lemon (Zest rind into small bowl, add juice from lemon)

  • Sea Salt (I use Hickory Smoked, but any flavor or plain is delicious as well) pinch sprinkled over each to taste

  • 4 Cedar Wraps (Soaked in water for 30min) for added flavour add some white wine to the water hydration mixture

  • 8, 8 inch pieces of Cotton Twine (Soaked in water for 30min)


Preparation (layout and prepare like rolling sushi) Lay out Cedar Wrap Place 1tsp diced onion through center of Cedar Wrap Put Halibut cubes across full length of Cedar Wrap Pinch of Lemon Verbena, Cilantro and Lemon Zest spread across top of Halibut Drizzle of Lemon Juice over Halibut Pinch of Sea Salt to your preferred taste Place 2-3 Prawns over Halibut/Lemon/Herb mixture Roll Cedar Wrap and tie off with 2 pre-soaked Cotton Twine





Cooking: There are 2 options for cooking, both on the BBQ. If cooking directly on the grills, heat BBQ to 350-380F. I prefer cooking on the warmer rack so the Cedar Wraps don’t burn, but instead steam the fish/prawns and allows the flagrant scent/flavor of the Cedar wood get into the fish, so I use a higher heat to allow the fish to be steamed/poached more controllably and not on direct heat.

Preheat BBQ to 350-380F or 500F, depending on your method of cooking (as per above). If cooked directly on the grill, cook time will be approx. 5-7min, turning the rolls over halfway through.

If cooking on the warmer rack, cook time will be approx. 7-9min, turning the rolls over halfway through.

Can be served with a side of fresh garden greens (Spinach, Kale, Swiss Chard, Beet Tops), or with a Seafood Rice Pilaf in the colder months.




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