1/4 cup Olive Wood Smoked Olive Oil
2" Sprigs 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 salmon, cod, squid, octopus, chicken breasts or thighs, Portobello 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. 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 min. 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 two minutes before serving. If cooking poultry, make sure to cook through to at least 155 F. Mushrooms or eggplant will require about 15 min. Serve with lemon wedges.