OLIVE WOOD SMOKED GRILLED HALIBUT WITH MUSHROOM WILD RICE

Smoky grilled halibut over a nutty mushroom wild rice is a dinner that feels like a night out on the deck. A quick rosemary-salt cure and a smoked-oil marinade give the fish deep, campfire flavor without ever touching real wood chips.

Ingredient Spotlight. Our Olive Wood Smoked Olive Oil lends the halibut a mellow, wood-fired aroma that tastes grilled before it even hits the flame, while our Wild Mushroom & Sage Olive Oil gives the rice an earthy, savory backbone alongside our rich Butter Olive Oil.

Ingredients

Ingredients for Halibut

• 1/4 cup North Conway Olive Oil Company Olive Wood Smoked Olive Oil
• 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 halibut fillets about 8 oz. portions - (or your favorite fresh fish such as salmon, cod, squid, octopus. 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.)

Ingredients for Rice

• 2 cups fresh button mushrooms, quartered
• 1 ½ cups chopped onion (3 medium)
• 1 cup uncooked wild rice, rinsed and drained
• 1 cup uncooked brown rice, rinsed and drained
• 1 teaspoon dried basil, crushed
• ½ teaspoon dried thyme, crushed
• ½ teaspoon dried rosemary, crushed
• ¼ teaspoon black pepper
• Sea Salt to taste
• 4 cloves garlic, minced
• 1 tablespoon North Conway Olive Oil Company Butter Olive Oil
• 1 tablespoon North Conway Olive Oil Company Wild Mushroom & Sage Olive Oil
• 2 -14 ounces cans vegetable or chicken broth
• 1/2 cup of water

Instructions

Cooking the Rice

1. Heat up a large deep skillet or pot over medium low flame. Add the Butter Olive Oil and Wild Mushroom & Sage Olive Oil. Stir in the chopped onions and the mushrooms and sautee with a pinch of sea salt until onino is translucent.
2. Stir in thyme, basil, rosemary, Add the wild rice mix and stir well to combine. Allow it to toast together with the aromatics for a couple of minute.
3. Stir and taste for seasonings. Add more sea salt to your taste if desired.
4. Add vegetable or chicken broth and the water, bring the rice to a simmer, cover with a tight lid and cook on low flame for 40 minutes.
5. Turn off the flame but do not remove the lid. Allow the rice to sit covered for 10 to 15 minutes and continue cooking in its own steam.

Cooking the Fish

1. 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.
2. 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.
3. Allow the fillets to marinate for about 30 minutes or up to 1 hour.
4. 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 two minutes before serving. This will allow your fish to cook through from the residual heat as opposed to becoming overdone on the exterior.
5. If cooking poultry, make sure to cook through to at least 155 F. Mushrooms and eggplant will require about 15 minutes depending on taste.

Chef's Notes

• Toasting the rice with the aromatics for a minute or two before the broth goes in deepens its nutty flavor and keeps the grains distinct.
• Pull the fish just before it looks done and let it rest under foil; the residual heat finishes it gently so the halibut stays moist, never dry.

Make It Yours

• Not into halibut? The marinade is just as good on salmon, cod, chicken, or thick planks of portobello and eggplant.
• Finish each plate with a raw drizzle of the Olive Wood Smoked Olive Oil and a squeeze of the quartered lemon for a final hit of smoke and brightness.

Allergens: Contains fish (halibut).

Shop our Olive Wood Smoked Olive Oil at the shop.