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Grilled/Broiled Halibut or Salmon with Rosemary
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Grilled/Broiled Halibut or Salmon with Rosemary
Adapted from Better Homes and Gardens (www.bhg.com)

This recipe works well on the grill or under the broiler. 

Prep time 10 minutes
Cook time 8 minutes
Makes 4 servings

4 (6 oz each) skinless-boneless halibut or salmon fillets
3 teaspoons extra virgin olive or macadamia nut oil
2 teaspoons lemon juice
1/4 teaspoon sea salt
1/4 teaspoon organic pepper
3 cloves garlic, minced
2 teaspoons dried organic rosemary, crushed (or 3 teaspoons snipped fresh rosemary)
1 tablespoon drained capers, slightly crushed
Fresh rosemary or parsley sprigs (optional)

  • Rinse thawed fish and pat dry with paper towels. Brush both sides with olive oil and lemon juice; sprinkle with salt and pepper. Rub garlic and rosemary onto fish. Grill* or broil**.

  • Top fish with capers and serve. If desired, garnish with fresh rosemary or parsley.


*To grill

  • Place fish on a greased grill rack or in a grill basket. Grill on an uncovered grill directly over medium-hot coals until fish flakes easily when tested with a fork (allow 34 minutes per 1/2 inch of thickness). If the fish is 1 inch thick or more, gently turn it halfway through grilling.

**To broil

  • Place fish on the greased rack of a broiler pan. Broil 4 inches from the heat for 34 minutes per 1/2 inch of thickness. If fish is 1 inch thick or more, gently turn it halfway through broiling.

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