By Rachel Bradley
The unique flavor of our olive wood smoked olive oil is a cross between oak and mesquite but with medium intensity. In Andalusia, Spanish olive wood is common for grilling fish, veggies, poultry, and meats. It’s prized for its long-burning characteristics and the delicious flavor it imparts on the grill.
- ¼ cup Fresh Harvest Olive Wood Smoked olive oil
- 2″ Sprigs of fresh rosemary, coarsely chopped
- 1 tablespoon medium-coarse 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 Mahi Mahi, Salmon, Cod, Trout, etc. 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 and pepper with rosemary.
In a large zip bag or container with a lid, place the fish fillets. Sprinkle with the rosemary sea salt and gently massage to coat evenly. Add the smoked olive oil and massage again to coat evenly.
Deeply inhale… mmm…the smoked olive oil smells really great!
Allow the fillets to marinate for about 30 minutes or up to 1 hour.
(Our 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. It will not matter, because after taking a bite, your guests will be certain that you flew olive wood in from Spain to build the fire over which you cooked the halibut.)
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 two 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.
Mushrooms and eggplant will require about 15 minutes depending on taste. Serve with lemon wedges.
Makes 4 generous portions or 8 average portions.