The Best Grilled Halibut
- ¼ cup Olive and Then Some
- Olive Wood Smoked Olive Oil
- 2" Sprig fresh rosemary, coarsely chopped
- 1 tablespoon medium course sea salt
- 1 teaspoon fresh ground pepper
- 2 medium fresh lemons quartered
- 2 pounds fresh halibut fillets about 8 oz. portions - (or use your favorite fresh fish, poultry or Portabello mushrooms and/or eggplant.)
- )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.
- )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.
- )Allow the fillets to marinate for about 30 minutes or up to 1 hour. (My halibut was cooked to perfection indoors on a cast iron stove-top grill. However, you can prepare a charcoal grill, gas grill, or even roast the halibut in the oven.
- )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 a 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.
- Makes 4 generous portions or 8 average portions