1 1/2 cups fresh orange juice
1 bay leaf
8 whole peppercorns 1/2 cup Olive Gourmet Basil Extra Virgin Olive Oil 4 pieces halibut (about 2 lbs.)
salt and pepper to taste
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 whisk in EVOO.
Marinate the fish with half the marinade and refrigerate 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.