The Best Grilled Halibut!Roberta
When summer is in full swing, it is important to keep that beach body, without compromising flavor. This new recipe is sure to impress!
- 1/4 cup Olive Wood Smoked Olive Oil
- 2″ Sprig fresh rosemary, coarsely chopped
- 1 tablespoon medium course sea salt or kosher salt
- 1 teaspoon fresh ground pepper
- 2 medium fresh lemons quartered
- 2 pounds fresh halibut fillets about 8 oz. portions – (or 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.)
- 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 fish with the rosemary sea salt and gently massage to coat evenly.
- Add the Coronado Taste of Oils 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 few minutes before serving. This will allow your fish to cook through from the residual heat as opposed to becoming overdone on the exterior.
- If cooking poultry, make sure to cook through to at least 155 F, and rest 5-10 minutes before serving.
Enjoy friends & Happy Cooking!
Don’t forget to put your Smoked Olive Oil into your shopping cart before you go!