1/4 cup of Olive Wood Smoked Extra Virgin Olive Oil
2 sprig of fresh Rosemary, coarsely chopped
1 tablespoon of course sea salt
1 teaspoon of fresh ground pepper
2 medium fresh lemons quartered
2 pounds of 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 any animal products. No problem get out the portabella mushrooms or egg plant.)
Put the rosemary, sea salt, and pepper into a small zip lock bag. Close the bag and crush it a few times between your palms. This will season the sea salt with rosemary.
In a large zip lock bag or container with a lid, place the fish fillets. Sprinkle with the rosemary and sea salt and gently massage to coat evenly. Add the OIive Wood Smoked EVOO and massage again to coat evenly.
Allow the fillets to marinate for 30 minutes or up to an hour. Grill the fish, skin side down, over medium, indirect flame, flipping about every 4 minutes. Pull the fish off the heat source just before it's done, allowing it to rest, loosely covered in tinfoil 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.
If cooking poultry, make sure to cook through to at least 155 degrees in middle of poultry. Mushrooms and egg plant will take about 15 minutes depending on taste.
serve with lemon wedges.
makes 4 generous portions and 8 average portions
recipe from Veronica Foods