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VS Olive Wood Smoked Olive Oil
2" Sprig fresh rosemary, coarsely chopped
1 tablespoon medium course
VS Himalayan Sea Salt
1 teaspoon fresh ground
Hickory Smoked 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 cauliflower or eggplant!)
Place the rosemary, VS Himalayan 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 container with a lid, place the fillets. Sprinkle with the rosemary sea salt and gently massage to coat evenly. Add the VS Olive Wood Smoked Olive Oil and massage again to coat evenly.
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 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.
Serve with lemon wedges and enjoy!