subscribe
Grilled/Broiled Halibut or Salmon with Rosemary
Print Share E-Mail Google+ Twitter Facebook
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.


Seafood Basics

How to Broil Silver Salmon
How to Sauté Sockeye Salmon
How to Steam Halibut
How to Clean Spot Prawns



For orders, questions, or assistance call 800-608-4825 any day or time. © 2014 Vital Choice Wild Seafood & Organics, Inc. All Rights Reserved