• 1 1/2 c. fresh orange juice
• 1 bay leaf
• 8 whole peppercorns 1/2 c. Basil Olive Oil
• 4 pieces halibut (approx. 2 lbs.)
• Sel Gris sea salt and pepper to taste
PREPARATION: Preheat grill to medium-high heat. Strain orange juice into a saucepan. Add bay leaf and
peppercorns and bring to a boil. Reduce by half. Let cool and remove bay leaf and peppercorns. Slowly which in olive oil. Marinate the fish with half the marinade and let sit for 1 hour. Remove fish and discard juice. Salt and pepper the fish. Grill fish about 10 minutes per inch. When half cooked, turn and brush with some of the remaining marinade and continue brushing until fish is done. Serve immediately with reserved marinade.
*An original Carter & Cavero recipe adaptation from Old Town Oil