Smoky Halibut Fillet
It’s taken a massive amount of time, R&D, creativity, along with trial and error to finally produce such a gorgeous Olive Wood Smoked Olive Oil.
As with ALL of our infused olive oils, it contains no refined carrier oils such as soybean oil, which is the industry standard when infusing oil. It carries an organic affidavit which is testimony to the fact that it relies exclusively on a botanical source and no artificial or refined ingredients for its phenomenal clean flavor.
Now for the fun stuff…
What can you do with olive wood smoked olive oil, you ask? With warmer weather and grilling season imminent, it will be your go to for marinating vegetables, fish, poultry, steak, potatoes, and more.
In Andalusia, Spanish olive wood is common for grilling fish, poultry, and meats. Its prized for its long burning characteristics and the delicious flavor it imparts on the grill.
The Best Grilled Halibut
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.)
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 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…
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. 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 a 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
