Nutrition for the Body...Flavor for the Soul


Fish & Seafood Recipes:


BLOOD ORANGE GRILLED SCALLOPS OR SHRIMP

2 T. minced scallions

1 clove garlic, minced

1/4 c. Heavenly Blood Orange olive oil 

1/4 tsp. black pepper

1/2 T. chili paste (optional)

1 lb. scallops or shrimp

Combine scallions, garlic, Blood Orange oil and black pepper in a bowl. For an extra kick add the chili paste. Marinate for 30 minutes. Thread scallops onto skewers and grill over medium heat for 8 minutes. Turn several times during cooking and baste with remaining marinade. Serve over pasta or basmati rice.

COCONUT LIME SHRIMP
Persian Lime olive oil 

Fat Pat’s Seasoning,

Coconut balsamic

Honey Ginger balsamic
Slightly cover the bottom of your skillet with Lime oil.  Warm oil and then lay shrimp in the pan.  Sprinkle, a very small amount of Fat Pat’s seasoning over the shrimp. Turn and slightly brown on both sides.  Once shrimp is done, sprinkle Coconut and Honey Ginger balsamic over it.  Turn off the burner, but let pan set on the heat for a few minutes to allow the balsamic to reduce and glaze the shrimp.  Serve while the shrimp is warm….Yummy!


MARINATED GARLIC SHRIMP

2 lbs. cooked medium shrimp, peeled & deveined

1 small red onion, cut into rings

1 medium lemon, cut into slices

1 c. pitted ripe olives, drained

¼ c. Heavenly Garlic olive oil 

⅓ c. minced fresh parsley

2 T. lemon juice

1 T. Heavenly Traditional 18 Year balsamic vinegar

1 T. minced garlic

1 T. minced fresh basil

1 tsp. salt

1 tsp. ground mustard

¼ tsp. ground pepper

In a 3 quart glass serving bowl, combine the shrimp, onion, lemons and olives. In a jar with a tight fitting lid, combine the remaining ingredients; shake well. Pour over shrimp mixture and stir gently to coat. Cover and refrigerate for 24 hours, stirring occasionally. Serves 6


PEACH SCALLOPS

10 Jumbo scallops

3T. Heavenly Premium olive oil such as  Arbequina

¼ c. panko bread crumbs

½ c. Peach balsamic

3 green onions (thinly sliced)

Salt/pepper

Season the thawed scallops with salt & pepper before rolling them in panko bread crumbs. Heat olive oil in large skillet. Cook scallops for 2 ½ to 3 minutes each side. Remove scallops from pan and keep warm. Deglaze pan with Peach balsamic and onions and allow it to reduce (this happens quickly – it should only take 3 or 4 minutes). Drizzle the reduction over the scallops and serve.


SALMON FILLET

 4 salmon fillets

4 tablespoons Heavenly Lemon olive oil 

4 tablespoons Heavenly Strawberry balsamic vinegar

Place each fillet on separate square of aluminum foil; top each fillet with 1 tablespoon  Lemon oil, and 1 tablespoon Strawberry balsamic. Season with salt and pepper. Close aluminum foil and cook at 375 in preheated oven for about 20 minutes- serve with rice and veggies.