Grilled/Broiled Halibut or Salmon with Rosemary

Ingredients

• 4 Vital Choice skinless-boneless halibut or salmon fillets (6 ounces each)
• 3 teaspoons Vital Choice extra virgin olive oil
• 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)

Instructions

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.