Lemon & Rosemary Halibut

3 tablespoons Champagne Vinegar
1 tablespoon fresh squeezed lemon juice
fresh zest of one lemon
1 tablespoon chopped fresh rosemary
Four halibut fillets or other firm white fish, (approximately 6 ounces each)
Salt and freshly ground pepper to taste

Whisk together the champagne vinegar, lemon juice, lemon zest, and rosemary. Add the marinade to a shallow dish or a large zip lock bag. Place the halibut portions in the bag or dish and generously coat with the marinade.
Allow the fish to marinate, refrigerated for about an hour. Remove the halibut from the marinade, season with salt and pepper and prepare the grill.
Grill for 3 minutes per side or until desired doneness.
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shipping notes

Please be aware that we do not ship outside of Ontario, Canada. If you would like help finding a store local to you, please e-mail us at info@theoliveoilcompany.ca and we will try to help the best we can.

As well, we are not responsible for damaged product that is shipped, especially during the winter months.

During the winter, if your olive oil arrives frozen, simply place the bottle in warm water, and it will return to its liquid state.

We apologize for any inconvenience.


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