Tag: fish

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Grilled Grapefruit Glazed Salmon

Ingredients:

  • 1 cup Oli + Ve Grapefruit White Balsamic Vinegar
  • 2T brown sugar
  • 4 (6 ounce) salmon fillets
  • 1/2t salt
  • 1/2t pepper 
  • 2 grapefruits, sliced 1/2” thick (8 slices needed)

Directions:
Combine first 2 ingredients in medium saucepan. Bring to low boil while stirring (to keep from burning) until the mixture is reduced by half, approximately 15 minutes. Hold warm. For each fillet do the following:Season each side of salmon fillet with 1/16 teaspoon salt and 1/16 teaspoon pepper. Grill salmon, presentation side down, until just done in center, about 5 minutes per side, depending on thickness of fillet. Brush salmon with 1 tablespoon grapefruit glaze during grilling and just before removing from grill. Place 2 grapefruit slices on serving plate and top with cooked salmon fillet. Drizzle 1 tablespoon glaze on top of salmon. Serve fillets with a baked potato and vegetables. Serve immediately.

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Gamberi di Chiara (Chiara’s Shrimp)

Ingredients:
2lbs nice sized (16-20 count) shrimp
3 Garlic cloves – sliced (may not need if you use our garlic oil)
2 Dry chili peppers – yes, you need the heat
1/3 cup white wine
2 Tbsp. chopped flat leaf parsley
Oli + Ve EVOO (any single varietal or experiment with our Eureka Lemon Oil, Garlic Oil or our Milanese Gremolata for added flavor) just enough to cover bottom of pan – 1/16″ maximum.
2 chopped Italian Plum Tomatoes – squeeze to remove water
Sea Salt

Instructions:Add olive oil to a pan large enough to hold the shrimp in a single layer, add garlic and chili peppers. Heat….low-ish flame.Don’t let the garlic brown. Now add the shrimp. Stir, so as to cook evenly over very low flame. Sprinkle with sea salt. Splash with wine. Add tomato. Cover and simmer for five minutes. Sprinkle with chopped parsley and serve.*Compliments of Stonesthrow Winery. Check them out at www.stonesthrowwinery.com!

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Fresh Snapper En Papillote with Arbequina EVOO

INGREDIENTS

  • 1 pound (about 4 – 4oz.) fresh fish fillets such as red snapper, flounder or sole
  • 4 tablespoons Arbequina Extra-Virgin Olive Oil
  • 1/4 cup white wine
  • 2 spring onions, thinly sliced
  • 4 tsp. fresh squeezed lemon juice
  • 1 thin lemon slice for each fillet
  • Sea salt and freshly ground black pepper to taste
  • (Special equipment needed: Parchment paper)

DIRECTIONS

  • Preheat the oven to 350.
  • Arrange each fish fillet in a large square of parchment paper. Season the fish with salt and pepper, to taste. Top each fillet with one lemon slice, one tablespoon white wine, one teaspoon lemon juice, two teaspoons sliced spring onion, and one tablespoon of extra virgin olive oil. Fold the parchment paper around the edges tightly in 1/4-inch folds to create a half moon shape. Press as you crimp and fold to seal the packets well, or steam might escape.
  • Arrange the packets on a baking sheet. Bake until the fish is cooked through, about 12-15 minutes, depending on the thickness of the fish. To serve, cut open the packets and serve directly in the parchment on a plate or remove the fish to the plate using a spatula, being sure you don’t leave the juices behind. Serve along side rice, pasta, quinoa, or with a fresh salad for an ultra healthy, delicious meal.

Serves 4