The Spicy Olive’s Grilled Smoky Halibut
Ingredients
  • 1/4cup The Spicy Olive’s Olive Wood Smoked Olive Oil
  • 2inch sprig of fresh rosemarycoarsely chopped
  • 1tablespoon kosher salt
  • 1teaspoon fresh ground pepper
  • 2medium fresh lemonsquartered
  • 2pounds fresh halibut fillets about 8oz portions*could use your favorite fresh fish, or chicken, portabello mushroom or eggplant
Instructions
  1. Put 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.
  2. In a large zip bag or container with a lid, place the fish fillets. Sprinkle with the rosemary sea salt and gently massage to coat evenly. Add the smoked olive oil and massage again to coat evenly. Deeply inhale….mmmm….
  3. 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 2 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.
  4. If cooking poultry, make sure to cook through to at least 155 degree. Mushrooms and eggplant will require about 15 minutes depending on taste.