We can all use simple, easy recipes, and this one is definitely a great, adaptable recipe to add to your kitchen. Try it with different oils, such as D'Olivo Tuscan Herb Olive Oil or D'Olivo Harissa Olive Oil if you like a spicy kick, and you can substitue in Cod or even Mahi Mahi.
2" sprig fresh rosemary, coarsely chopped
1 tablespoon Cyprus Flake Sea Salt
1 teaspoon fresh ground Tellicherry Peppercorns
2 medium fresh lemons quartered
2 pounds fresh halibut fillets in about 8 oz. portions
Put the rosemary, sea salt, and pepper into a small sealable plastic bag. Close the bag and crush it a few times between your palms. This will season the salt with rosemary.
Place fish fillets in a large sealable plastic bag or container with a lid. Sprinkle with the rosemary sea salt and gently massage to coat evenly. Add the D'Olivo Olive Wood Smoked Olive Oil and massage again to coat evenly.
Allow the fillets to marinate for about 30 minutes or up to 1 hour. Grill the fish, skin side down, over medium, indirect flame, flipping after about 4 minutes. Pull the fish off the heat source just before done. Loosely cover fish in foil and allow it to rest for 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.