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"Grilled Mahimahi" with Rosemary & Smoked Olive Wood EVOO

May 19, 2017

Ingredients
1/4 cup Smoked Olive Wood EVOO
2" Sprig fresh rosemary, coarsely chopped
1 tablespoon medium course sea salt or kosher salt
1 teaspoon fresh ground pepper
2 medium fresh lemons quartered
2 pounds fresh mahimahi fillets about 8 oz. portions -  (or your favorite fresh fish such as salmon, halibut, kampachi, or swordfish. Not into fish? Use poultry such as chicken breasts or thighs. Not consuming animal products? No problem, get out your Portabello mushrooms and/or eggplant.) 

Directions
Put the rosemary sea salt, and pepper into a small zip bag. Close the bag and crush it a few times between your palms. This will season the salt with rosemary. 

In a large zip bag or container with a lid, place the fish fillets. Sprinkle with the rosemary sea salt and gently massage to coat evenly. Add the smoked olive oil and massage again to coat evenly. 

Allow the fillets to marinate for about 30 minutes or up to 1 hour. (My mahi was cooked to perfection indoors on a cast iron stove-top grill. However, you can prepare a charcoal grill, gas grill, or even roast the fish in the oven. It will not matter, because after taking a bite, your guests will be certain that you flew olive wood in from Spain to build the fire over which you cooked the fish.)

Grill the fish, skin side down, over medium, indirect flame, flipping after about 4 minutes. Pull the fish off the heat source just before it's done, allowing it to rest, loosely covered in foil for a two minutes before serving. This will allow your fish to cook through from the residual heat as opposed to becoming overdone on the exterior. 

If cooking poultry, make sure to cook through to at least 155 F.  Mushrooms and eggplant will require about 15 minutes depending on taste.   

Serve with lemon wedges. 

Makes 4 generous portions or 8 average portions




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