preparation

• Use your fingers to rub the kosher salt and the lemon zest together in a small bowl. Mix in the herbs well, crushing them with your fingers to release the essential oils
• Prepare a charcoal grill for a medium heat (275 to 300° F). Bank the coals onto one side. Scrape the grate well and oil it lightly.
• Sprinkle the rub evenly over the sliced Moris Parrot Plant Based Sea Grill. When the grill is ready, drain the wood chips well and place directly on top of the coals.
• Put the sliced Moris Parrot Plant Based Sea Grill down on the side of the grate, away from the coals. Close the grill cover leaving the vents part way open and watch for smoke to appear. Smoke the Plant Based Sea Grill for 5 minutes.
• Open the grill, slip a spatula underneath the Plant Based Sea Grill and slide it over so that it sits directly over the heat source. Replace the cover and grill until the center is opaque, 5 to 6 minutes more, depending on thickness.