Grilled Halibut with
Olive Wood Smoked Olive Oil

¼ cup OLIVE WOOD SMOKED OLIVE OIL*
½ - 1 Tbsp ITALIAN HERBAL SEA SALT* adjust to taste
2 medium fresh lemons, quartered or sliced
2 lbs fresh halibut fillets about 8oz. portions
2 tsp SICILIAN LEMON BALSAMIC* for drizzling

Place the fish fillets in a large ziploc bag or container with a lid. Sprinkle with the herbal 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. (Fabulous cooked 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 2 minutes before serving. This will allow your fish to cook through from the residual heat as opposed to becoming overdone on the exterior. Sprinkle lightly with Sicilian Lemon balsamic. Serve with lemon wedges. Makes 4 generous portions or 8 average portions.

* Available at The Vintage Olive *

NOTES: Substitute salmon, cod, squid, octopus, chicken, Portabella mushrooms or eggplant. If cooking poultry, make sure to cook through to at least 155°F.  Mushrooms and eggplant will require about 15 minutes depending on taste.