HALIBUT: Olive Wood Smoked Grilled Halibut
Want something other than halibut? Just switch it out for your favorite fresh fish such as salmon, cod, squid, octopus.
Not into fish? Use poultry such as chicken breasts or thighs.
Not consuming animal products? No problem, get out your Portabello mushrooms and/or eggplant.
- 1/4 cup Olive Wood Smoked Olive Oil
- 2" sprig of fresh rosemary, coarsely chopped
- 1 tablespoon medium coarse sea salt or kosher salt
- 1 teaspoon fresh ground pepper
- 2 medium fresh lemons, quartered
- 2 pounds fresh halibut fillets about 8-ounce portions
- Place the rosemary, sea salt, and pepper into a small zip bag. Close the bag and crush it a few times between your palms. This will season the salt with rosemary.
- Place the fish fillets in a large zip bag or container with a lid. Sprinkle with the rosemary, sea salt & pepper combo and gently massage to coat evenly. Add the Olive Wood Smoked Olive Oil and massage again to coat evenly. Deeply inhale... mmm...
- Allow the fillets to marinate for about 30 minutes or up to 1 hour.
- Grill the fish, skin side down, over medium, indirect flame, flipping after about 4 minutes. Pull the fish off the heat source just before it's done, allowing it to rest loosely covered in foil for two minutes before serving. This will allow your fish to cook through from the residual heat as opposed to becoming overdone on the exterior.
- Serve with lemon wedges.
- If cooking poultry, make sure to cook through to at least 155oF.
- Mushrooms and eggplant will require about 15 minutes depending on taste.
Makes 4 generous portions or 8 average portions