Olive Wood Smoked Halibut with Mushrooms

Ingredients – Halibut

• ¼ cup Olive Wood Smoked Olive Oil
• 2" sprig fresh rosemary, coarsely chopped
• 1 Tbsp medium coarse sea salt or kosher salt
• 1 tsp freshly ground black pepper
• 2 medium lemons, quartered
• 2 lbs fresh Halibut fillets (about 8 oz portions)

Substitutions: salmon, cod, squid, octopus, chicken breasts or thighs.
Plant-based option: portobello mushrooms or eggplant.

Ingredients – Mushroom Rice

• 2 cups button mushrooms, quartered
• 1½ cups chopped onion (about 3 medium)
• 1 cup uncooked wild rice, rinsed and drained
• 1 cup uncooked brown rice, rinsed and drained
• 1 tsp dried basil, crushed
• ½ tsp dried thyme, crushed
• ½ tsp dried rosemary, crushed
• ¼ tsp black pepper
• Sea salt to taste
• 4 cloves garlic, minced
• 1 Tbsp Butter Olive Oil
• 1 Tbsp Wild Mushroom & Sage Olive Oil
• 2 (14 oz) cans vegetable or chicken broth
• ½ cup water

Cooking the Rice

1. Heat a large deep skillet or pot over medium-low heat. Add Butter Olive Oil and Wild Mushroom & Sage Olive Oil.
2. Add onions and mushrooms with a pinch of sea salt. Sauté until onions are translucent.
3. Stir in garlic, basil, thyme, rosemary, and both rices. Toast for 1–2 minutes.
4. Taste and adjust seasoning.
5. Add broth and water, bring to a simmer, cover, and cook on low for 40 minutes.
6. Turn off heat and let sit covered for 10–15 minutes to finish steaming.

Cooking the Fish

1. Place rosemary, salt, and pepper in a small zip bag and crush to combine.
2. Season fish evenly and gently massage to coat.
3. Drizzle with Olive Wood Smoked Olive Oil and massage again.
4. Marinate for 30 minutes to 1 hour.
5. Grill skin-side down over medium, indirect heat. Flip after about 4 minutes.
6. Remove just before done and rest loosely covered for 2 minutes.

Notes:

• Poultry should reach at least 165°F internal temperature.
• Mushrooms or eggplant take about 15 minutes depending on thickness.