On Tap Oil & Vinegar Recipe Detail

Olive Wood Smoked Grilled Halibut

On Tap Oil & Vinegar Olive Wood Smoked Grilled Halibut Olive Wood Smoked Olive Oil is perfect for marinating any meat or veggie for the grill (or oven, if you're not a winter BBQ-er).


Substitutes for halibut: Any fresh fish or seafood - salmon, cod, squid, octopus. Use poultry instead - chicken breasts or thighs. Vegetarian? Try Portabello mushrooms and/or eggplant.


Put rosemary, sea salt, and pepper into a small zip bag. Close bag and crush it a few times between your palms. This will season the salt with rosemary.

Place fish fillets in large zip bag or container with lid. Sprinkle with rosemary sea salt and gently massage to coat evenly. Add smoked olive oil and massage again to coat evenly.

Allow fillets to marinate about 30 minutes, up to 1 hour. Grill fish skin side down over medium, indirect flame. (Or cook to perfection on a cast iron stove-top grill, or roast in oven.) Flip after about 4 minutes. Pull fish off heat source just before it's done. Allow to rest loosely covered in foil, for two minutes before serving. This allows fish to cook through from residual heat as opposed to becoming overdone on 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