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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.
- 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 3‒4 minutes per 1/2 inch of thickness). If the fish is 1 inch thick or more, gently turn it halfway through grilling.
- Place fish on the greased rack of a broiler pan. Broil 4 inches from the heat for 3‒4 minutes per 1/2 inch of thickness. If fish is 1 inch thick or more, gently turn it halfway through broiling.