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Grilled/Broiled Halibut or Salmon with Rosemary

Enjoy this flavorful, aromatic recipe with roasted potatoes and a fresh green salad. Adapted from Better Homes and Gardens (www.bhg.com).
Yield: Serves 4
Total Time: 18 min
Prep: 10 min
Cook: 8 min
Additional:
Ingredients
2 teaspoons lemon juice
1/4 teaspoon sea salt
1/4 teaspoon organic black 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)
Preparation
1.  Rinse thawed fish and pat dry with paper towels. Brush both sides with olive oil and lemon juice; sprinkle with salt and pepper. Rub with garlic and rosemary.
2.  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 3 to 4 minutes per 1/2 inch of thickness). If the fish is 1 inch thick or more, gently turn halfway through grilling.
3.  TO BROIL: Place fish on the greased rack of a broiler pan. Broil 4 inches from the heat for 3 to 4 minutes per 1/2 inch of thickness. If fish is 1 inch thick or more, gently turn it halfway through broiling.
4.  Top fish with capers and serve. If desired, garnish with fresh rosemary or parsley.
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