- 1 (1 1/2-pound) boned salmon or halibut fillet, cut into 4 equal pieces (each 1 to 1 1/4 in. thick in center)
- 3 tablespoons lemon juice, plus additional lemon wedges
- 2 tablespoons Safeway SELECT Verdi Olive Oil
- Kosher salt
- Fresh ground pepper
- Rinse fish and pat dry. In a bowl, whisk together lemon juice and 2 tablespoons oil; pour into a heavy plastic zip top bag. Add fish to bag. Seal bag and turn to coat pieces evenly. Chill 30 minutes.
- Meanwhile, cut 4 pieces of heavy foil, each slightly larger than the pieces of fish. Rub one side of each piece of foil with oil; arrange foil, oiled side up, on a large baking sheet.
- Prepare barbecue grill and preheat for indirect heat cooking (the charcoal or gas flame is balanced on the sides, not directly under the food).
- Drain marinade from bag and discard. Place each piece of fish on a piece of foil (for salmon, place skin side down). Sprinkle with salt and pepper.
- Transfer fish, on foil, to center of grill (not over direct heat). Cover charcoal grill and open vents; close lid on gas grill. Cook fish until opaque but still moist looking in center of thickest part (cut to test), about 20 minutes.
- With a wide spatula, transfer fish to plates (for salmon, carefully slide spatula between meat and skin to lift off fish). Serve with lemon wedges to squeeze juice over the top.