Grilled Mahi Mahi with Chipotle-Mango Salsa

Grilled Mahi Mahi with Chipotle-Mango Salsa

Serves 2-4
Prep time 10 minutes
Cook time 10 minutes
Total time 20 minutes
Allergy Fish
Occasion Barbecue, Casual Party
By author EVOO Mike

Ingredients

  • 10-12oz Mahi Mahi
  • 3 tablespoons Chipotle Infused Olive Oil (EVOO Marketplace)
  • dash Sea Salt
  • 2 tablespoons Mango Infused White Balsamic (EVOO Marketplace)
  • 2 Medium Mango (Peeled & Diced)
  • 2 tablespoons Cilantro (Chopped)
  • 1 Medium Red Pepper (Chopped)

Directions

Mahi Mahi
Step 1
Allow fish filet to come to room temp. Wash and pat dry with paper towel.
Step 2
Coat Mahi Mahi with 1Tbs Chipotle Infused Olive Oil and let set 15 minutes at room temp. Meanwhile, heat grill to high heat.
Step 3
Season Mahi Mahi with a dash of sea salt and grill over high heat ~4 minutes/side or until fish begins to flake.
Step 4
Whisk together 1Tbs Chipotle Infused Olive Oil & 1Tbs Mango Infused White Balsamic. Drizzle over fish and serve.
Mango Salsa
Step 5
Whisk together 1Tbs Chipotle Infused Olive Oil & 1Tbs Mango Infused White Balsamic. Combine in diced mango, cilantro, and red pepper. Season with a dash of sea salt and serve.
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CHIPOTLE BAKED FISH WITH BLACK BEAN SALSA

CHIPOTLE BAKED FISH WITH BLACK BEAN SALSA

Serves 4
Prep time 20 minutes
Cook time 15 minutes
Total time 35 minutes
Allergy Fish
Meal type Main Dish
Misc Serve Hot
Occasion Casual Party
By author EVOO Marketplace

Ingredients

  • 1lb Cod (Can substitue and White fish such as Tilapia, Halibut, Sea Bass)
  • 1/2 cup Chipotle Infused Olive Oil (EVOO Marketplace)
  • 12oz Black Beans (Washed)
  • 12oz Sweet Corn
  • 2 cloves Garlic (Finely Chopped)
  • 1/4 cup Cilantro (Chopped)
  • 1 Lime (Juice)
  • dash Sea Salt
  • dash Black Pepper

Optional

  • 6-8 Corn or Flour Tortillas

Directions

Step 1
In a medium sized bowl, combine Black beans, sweet corn, garlic, cilantro and juice of 1 lime.
Step 2
Cut a piece of aluminum foil (enough to wrap each fish fillet) and spoon in enough Black bean/sweet corn mixture to cover bottom of foil.
Step 3
Place fish on top of Black bean mixture and drizzle Chipotle infused olive oil over each fillet.
Step 4
Set oven to 350 and bake for approximately 20-25 minutes (depending on thickness of fish fillet).

Note

We recommend serving with warm tortillas or Basmati rice.

Click below to purchase these EVOO Marketplace products online:

Chipotle Infused Olive Oil

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ROASTED WALNUT AND ARUGULA PESTO WITH LEMON SEARED SCALLOPS

ROASTED WALNUT AND ARUGULA PESTO LINGUINI WITH SEARED LEMON SCALLOPS

Serves 4
Prep time 30 minutes
Cook time 10 minutes
Total time 40 minutes
Allergy Fish
Meal type Main Dish
Misc Serve Hot
Occasion Casual Party
By author EVOO Marketplace-Chef Lauren May

Ingredients

Pesto

  • 5oz Arugula (Washed and spun dry)
  • 1/2 cup Parmigiano-Regianno (Freshly Grated)
  • 3/4 cups Walnuts (Finely Chopped-Toasted in saute pan until dark and fragrant)
  • 3 tablespoons Lemon Juice (Freshly Squeezed)
  • 1 clove Garlic (Peeled and smashed)
  • dash Sea Salt
  • dash Cracked Black Pepper
  • 1/2 cup Ultra-premium EVOO (Medium to Robust Intensity) (EVOO Marketplace)
  • 1/2 cup Roasted Walnut Oil (EVOO Marketplace)

Scallops

  • 1lb Scallops
  • 4 tablespoons Ultra-Premium EVOO (Medium Intensity) (EVOO Marketplace)
  • 4 tablespoons Sicilian Lemon White Balsamic (EVOO Marketplace)

Directions

Pesto
Step 1
In a food processor, combine together arugula, Parmesan, toasted walnuts, and lemon juice. Pulse until mixed together
Step 2
Through the mouth of the processor, feed in the oils whisked together in a small stream (thinner than a pencil).
Step 3
Season (salt and pepper) to taste.
Scallops
Step 4
Whisk together salt, EVOO and balsamic to form a temporary emulsion
Step 5
Place scallops in freezer bag with marinade/emulsion and seal; be careful to expel all air from the bag. Leave 30 minutes
Step 6
Sear scallops in hot sauté pan until lightly firm on both sides, flipping only once. Total cook time 3-5 minutes or until done.

Note

Click below to purchase these EVOO Marketplace products online:

Ultra-Premium EVOO

French Roasted Walnut Oil

Sicilian Lemon White Balsamic

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COCONUT HALIBUT WITH PINOT GRIGIO SAUCE

COCONUT HALIBUT WITH PINOT GRIGIO SAUCE

Serves 4-6
Prep time 30 minutes
Cook time 30 minutes
Total time 1 hour
Allergy Fish
Meal type Main Dish
Misc Serve Hot
Occasion Casual Party, Christmas, Formal Party, Valentines day
By author EVOO Marketplace

Ingredients

Halibut

  • 1lb Halibut Fillet
  • 4 tablespoons Ultra Premium EVOO (Medium Intensity) (EVOO Marketplace)
  • 4 tablespoons Coconut White Balsamic (EVOO Marketplace)
  • 1 Small Shallot (Minced)
  • 1 clove Garlic (Minced)
  • 1 tablespoon Cilantro (Chopped)
  • dash Sea Salt
  • dash Black Pepper

Halibut (Optional)

  • 2 tablespoons Capers

Sauce

  • 3 Small Shallot (Minced)
  • 1/2 cup Pinot Grigio White Wine
  • 4 tablespoons Butter
  • 1/2 tablespoon Flat-leaf Parsley (Finely Chopped)
  • dash Sea Salt

Directions

Halibut
Step 1
Combine the shallot, garlic, EVOO, Coconut Balsamic, capers, salt, pepper and cilantro. Toss and then chill 20
minutes. While mixture is chilling prepare sauce as described below.
Step 2
Heat 3 tablespoons of Ultra-Premium EVOO in a large non-stick skillet over medium to medium-high heat. (Note: Once EVOO starts to thin and spread in pan you are ready to go). Place Halibut fillets and mixture prepared in step 1 into pan. Cook for about 6 – 8 minutes and then turn. Cook for another 6 – 8 minutes or until cooked through.
Pinot Grigio Sauce
Step 3
In a small saucepan add minced shallot and Pinot Grigio White wine. Simmer for approximately 15 minutes. Set sauce aside and allow to cool for approximately 5 minutes.
Step 4
Add Parsley and whisk in half of the butter. Stir over low heat until butter is dissolved into sauce. Season with Sea Salt and allow sauce to simmer an addition 5 minutes.

Note

Serve with roasted vegetables or Basmati rice.

Click below to purchase these EVOO Marketplace products:

Ultra-Premium EVOO

Coconut White Balsamic

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LEMON MANGO INFUSED GRILLED HALIBUT

Lemon Mango Infused Grilled Halibut

Serves 4
Prep time 30 minutes
Cook time 15 minutes
Total time 45 minutes
Allergy Fish
Meal type Main Dish
Misc Serve Hot
Occasion Barbecue, Birthday Party, Casual Party
By author EVOO Marketplace

Ingredients

Fish

  • 1lb Halibut Fillets (Can substitute with other firm White fish-Mahi Mahi, Talapia, or raw Shrimp)
  • 3 tablespoons Lemon Fused Olive Oil (EVOO Marketplace)
  • dash Sea Salt
  • dash Black Pepper

Drizzle Sauce

  • 3 tablespoons Mango White Balsamic (EVOO Marketplace)
  • 3 tablespoons Lemon Fused Olive Oil (EVOO Marketplace)

Directions

Fish
Step 1
Clean fish and pat dry with paper towel. Coat with Lemon Fused Olive Oil and let sit for 10-20 minutes.
Step 2
Lightly oil grill to prevent sticking and preheat to high heat.
Step 3
Season fish with salt and pepper. Grill fish fillets for about 5 minutes on each side, until browned and fish can be flaked with a fork. Remove to a warm serving plate.


Drizzle Sauce
Step 4
Prepare drizzle sauce by whisking together equal parts of Lemon Fused Olive Oil and Mango White Balsamic. Drizzle over grilled fish.

Note

We love to serve this dish with couscous or basmati rice.

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CRUNCHY TILAPIA WITH TOMATO MANGO SALSA

CRUNCHY TALAPIA WITH TOMATO MANGO SALSA

Serves 4
Prep time 20 minutes
Cook time 20 minutes
Total time 40 minutes
Allergy Fish
Meal type Main Dish
Occasion Casual Party
By author EVOO Marketplace

Ingredients

Fish

  • 6 Talapia Fillets
  • 1/3 cup Organic Persian Lime Olive Oil (EVOO Marketplace)
  • 1 cup Pecans (Chopped)
  • 3-4 Medium Roma Tomatoes (Chopped)

Salsa

  • 1 Mango (Diced)
  • 2 tablespoons Mango White Balsamic (EVOO Marketplace)
  • 2 tablespoons Organic Persian Lime Olive Oil (EVOO Marketplace)
  • 1 tablespoon Red Onion (Finely Chopped)
  • 2 tablespoons Cilantro (Finely Chopped)
  • 1 teaspoon Jalapeno Pepper (Finely Chopped)

Directions

Fish
Step 1
Pat Tilapia fillets dry with paper towel.
Step 2
Coat fish with Organic Persian Lime Olive Oil and coat each side with chopped Pecans
Step 3
Place in a greased baking dish. Season with salt and pepper.
Step 4
Cover and bake at 350F for 15-20 minutes or until fish is firm and flakes
Salsa
Step 5
Combine equal parts Organic Persian Lime Olive Oil and Mango White balsamic.
Step 6
Toss chopped tomatoes, mango, red onion, jalapeno, and cilantro with dressing.

Note

Click below to purchase these EVOO Marketplace products online:

Organic Persian Lime Olive Oil

Mango White Balsamic

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LEMON INFUSED POACHED TUNA

LEMON INFUSED POACHED TUNA

Serves 2-3
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Allergy Fish
Meal type Lunch, Main Dish, Salad
Occasion Casual Party
By author Denver Post: Adapted from Nancy Silverton's book;

Ingredients

  • 12oz Fresh Albacore Tuna (Sliced into 3/4)
  • 1 tablespoon Fresh Rosemary
  • 2 Bay Leaves
  • 4 thick slices Lemon (Cut into 1/2)
  • 2 cups Lemon Fused Olive Oil (EVOO Marketplace)
  • 2 teaspoons Sea Salt
  • 1/2 teaspoon Freshly Cracked Black Pepper

Directions

Step 1
Place rosemary, bay leaves and lemon slices on the bottom of a medium saucepan.
Step 2
Place sliced Albacore Tuna on top and cover with Lemon Olive Oil. Season with Sea Salt and cracked Black Pepper.
Step 3
Cook over low heat for about 8 to 10 minutes. Lemon Olive Oil should just begin to bubble. Do not overcook, Tuna should remain somewhat cool to touch.
Step 4
Immediately remove the pan from the heat, flip over each piece of Tuna and cover the pan with a lid. Allow the tuna to sit in the warm oil for about 5 to 10 minutes, or cooked until desired pinkness.

Note

Pile this on sandwiches, flake it over couscous, or add to a mixed green salad.

Click links below to purchase these EVOO Marketplace products:

Lemon Fused Olive Oil

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