RECIPE: Olive Wood Smoked Grilled Halibut - Kalamazoo Olive Company
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RECIPE: Olive Wood Smoked Grilled Halibut

A NEW arrival this week is our fabulous Smoked Olive Wood Olive Oil.  Savory notes of smoky olive wood are infused with the highest quality, ultra fresh extra virgin olive oil to make our olive wood smoked olive oil. All natural, with no artificial ingredients, preservatives or other ‘carrier’ oil. Delish!
What can you do with olive wood smoked olive oil, you ask? Summertime may move us out of the kitchen and onto the grill but this will be your “go-to” for marinating vegetables, fish, poultry, steak, potatoes, and more.

Olive wood smoke is a cross between oak and mesquite but on the medium side of intensity. Its prized for its long burning characteristics and the delicious flavor it imparts on the grill. We put together a great recipe to try. Enjoy!

The Best Grilled Halibut

1/4 cup Kalamazoo Smoked Olive Wood 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, poultry or Portabello mushrooms)

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