The Best Grilled Halibut!

When summer is in full swing, it is important to keep that beach body, without compromising flavor. This new recipe is sure to impress!

Ingredients:

• 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.)

Directions:

1. Put the rosemary sea salt, and pepper into a small zip bag.
2. Close the bag and crush it a few times between your palms. This will season the salt with rosemary.
3. In a large zip bag or container with a lid, place the fish fillets.
4. Sprinkle fish with the rosemary sea salt and gently massage to coat evenly.
5. Add the Coronado Taste of Oils Smoked Olive Oil and massage again to coat evenly.
6. 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.
7. Grill the fish, skin side down, over medium, indirect flame, flipping after about 4 minutes.
8. 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!