4 servings

4 (6 ounce) fish fillets (of your choice)

Sea salt

Black pepper

1 or 2 rosemary stems, optional

Olive oil

1 lemon, halved

Garlic Olive Oil

1/2 cup olive oil

1/4 cup garlic, minced

1/4 cup parsley, chopped

Preheat the barbecue and oil your grate. Season the fish fillets lightly with salt and pepper. If using the rosemary stems, use them to brush the fillets throughly with olive oil. Place the fillets on the preheated grill. While grilling, continue to use the rosemary sprigs to brush olive oil. When the fish is seared and is beginning to cook through, about 3 to 5 minutes, carefully flip the fillets and cooked until browned on the other side. The fish should break into firm flakes when pressed with a finger. Remove from grill and squeeze lemon juice and drizzle with olive oil. Sprinkle lightly with salt and serve accompanied by the garlic olive oil.

Mix together olive oil, garlic and parsley. The sauce may be made several hours in advance and kept refrigerated for a week or longer. Serve with grilled fish.