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 EVOO

1/4 tsp. black pepper

1/2 T. chili paste (optional)

1 lb. scallops or shrimp

Combine scallions, garlic, Heavenly Blood Orange EVOO 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.


Blueberry Basil Sauce & Poached Salmon
1    pound salmon fillet cut into 4 portions and poached
1    teaspoon olive oil
2    shallots, finely chopped
2    tablespoons chopped fresh basil leaves
2    tablespoons honey
2    tablespoons balsamic vinegar
1    package (5 to 6 ounces) fresh NATURIPE® Blueberries

In small skillet, heat olive oil over medium heat.  Add shallots and sauté for 3 minutes.  Stir in basil, honey and vinegar.  Simmer for 5 to 6 minutes stirring occasionally until mixture thickens.  Stir in blueberries and simmer for 1 minute.  Pour into a bowl and cool.  Place 1/3 cup blueberry basil sauce on each plate.  Top with poached salmon and spoon on additional blueberry basil sauce

Chipotle Lime Shrimp Tacos
Ingredients:
For the Chipotle Lime Shrimp:
6 Tbsp. fresh lime juice
¼ c. Baklouti Green Chili EVOO
¼ c. Serrano Honey Balsamic Vinegar
2 Tbsp. minced chipotle in adobo (seeds removed for less heat)
2 cloves garlic, minced
Zest of 1 lime
Salt and pepper
1 lb. shrimp, defrosted, peeled, and deveined
 
For the Chipotle Lime Crema:
½ c. reduced fat sour cream
1 Tbsp. minced chipotle in adobo (seeds removed for less heat)
1 Tbsp. lime juice
Zest of 1 lime
1 clove garlic, minced*

For the Tacos:
8 white corn tortillas
Shredded cabbage
Diced avocado
Cilantro
Crumbled queso fresco

Instructions:
In a large ziptop plastic bag, combine the lime juice, Baklouti Green Chili EVOO, Serrano Honey Balsamic Vinegar, chipotle in adobo, garlic and lime. Season with salt and pepper. Add the shrimp and marinate for about 20 minutes, squishing the bag around every few minutes to make sure the shrimp is thoroughly coated in the marinade.

While the shrimp is marinating, make the crema. In a small bowl, combine the sour cream, chipotle in adobo, lime juice, zest and garlic. Mix well.

When the shrimp is finished marinating, heat a large skillet over medium-high heat. Drain the shrimp and add the shrimp to the hot skillet. Cook until the shrimp is no longer opaque on the bottom side, about 3-4 minutes. Flip the shrimp over and cook the second side, about another minute. Remove the shrimp to a plate.

To assemble the tacos, top each tortilla with some of the shrimp, cabbage, avocado, cilantro, and queso fresco. Drizzle some of the crema on each taco and serve.

*You can substitute 1/8 tsp of garlic powder for the minced garlic here if you don’t like the flavor of raw garlic!


Coconut Lime Shrimp
Heavenly Ingredients:  Organic Persian Lime EVOO, Fat Pat’s Seasoning, Coconut & Honey Ginger Balsamic Vinegars 

Slightly cover the bottom of your skillet with Lime EVOO.  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!

Gay’s Blood Orange and Maple Salmon Ingredients
1lb of salmon cut into equal size filets
¼ cup Maple Balsamic
1/8 cup of Blood Orange EVOO
1/8 tsp salt (try our sea salts, Pink or Hawaiian)
1/8 tsp of black pepper and garlic powder

Directions
Place salmon in a glass dish and coat with a combination of the Blood Orange and Maple, use slightly more of the Maple and let sit 5 to 10 mins.
Sprinkle with sea salt, pepper and garlic powder.
Pre-heat oven to 400 and line a cooking sheet with parchment paper or use a silicone baking mat.
There are two options in cooking your salmon, you can pan sauté the salmon in a non-stick skillet on med-high for about 2 to 3 min per side down and flip. This just nicely browns the salmon a bit.
OR omit this and after letting your salmon marinate 5 to 10 mins, transfer to to your parchment lined pan.  Bake on the middle rack and baste several times while cooking.

Cooking times vary by thickness usually 4 to 6 mins per ½ inch thickness, or about 10 mins.  Baste with maple alone at the end. YUMMO!  My son’s favorite Salmon dish and mine too!


LEMON AND TUSCAN HERB SWAI FISH

Heavenly Tuscan Herb EVOO

Heavenly Sicilian Lemon Balsamic Vinegar

Hickory Smoked Sea salt

Peppercorns

Slightly cover the bottom of your skillet with Heavenly Tuscan Herb EVOO, get the oil warm before adding fish in the pan. Cook the fish until slightly warm. Sprinkle a small pinch of hickory sea salt on it over the fish, letting that set for about one minute.

In a small purse size bottle, add 1 T. of Heavenly Sicilian Lemon Balsamic Vinegar and ½ T. of Tuscan Herb EVOO (per piece of fish) and shake it together. Pour this over the fish and let it simmer. Add a touch of peppercorn on top. Turn fish over about 3 times per side to slightly brown on both sides….enjoy!!


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 EVOO

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. Arbequina olive oil

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 Extra Virgin Olive Oil

4 tablespoons Heavenly Strawberry Balsamic Vinegar

Place each fillet on Separate Square of aluminum foil; top each fillet with 1 tablespoon Heavenly Lemon Extra Virgin Olive Oil, and 1 tablespoon Heavenly Strawberry Balsamic Vinegar. Season with salt and pepper. Close aluminum foil and cook at 375 in preheated oven for about 20 minutes- serve with rice and veggies.


SHRIMP WITH PROSCIUTTO

 1/4 cup Heavenly Olive Oils’

18 year aged traditional balsamic vinegar

1/2 cup sugar

25 large peeled and deveined shrimp with tails on

4 oz. prosciutto ham

1 cup plus 2 tbsp. Heavenly Olive Oils’ Garlic olive oil

1 loaf French bread

3 tbsp. pesto

Make balsamic sauce first.

Place vinegar in saucepan and bring to boil over medium heat. Add sugar and return to a hard simmer for 4 to 5 minutes until mixture coats spoon. Let cool slightly. No reviews