ROASTED HALIBUT WITH RISOTTO ALFREDO
(4 servings)
Ingredients:
Roasted Halibut:
4 halibut fillets (6oz each)
3 Tbsp unsalted butter, melted
Panko bread crumbs
2 Tbsp Beyond the Olive Arbequina extra virgin olive oil
1 cup grape tomatoes, whole or halved
Serve with Our Famous Risotto Alfredo
Directions:
Preheat oven to 425 degrees Fahrenheit. Brush fillets with melted butter and season with salt and pepper. Dust with bread crumbs, pressing them into fillets to adhere. Heat a large ovenproof saute pan over medium-high. Add oil. Saute fish for 3 minutes. Turn each fillet over, add tomatoes to pan and place in oven to roast for 10 minutes. Drizzle with extra virgin olive oil before serving.
MANHATTAN CHOWDER I've been craving a good Manhattan Clam Chowder all winter. When the daughter came home from Hawaii professing a newfound appreciation for fish (and a boyfriend! but that's another story), I ran to the market to make this New York Times recipe with a few - well several tweaks. Instead of clams (because the daughter was specific - fish, not seafood), I substituted a rockfish fillet that made this clean, fast and elegant. I worked with the vegetables in my refrigerator, including some amazing squash still left over from the South Pasadena Community Garden Harvest. Most importantly, I gave this chowder a West Coast Swing - I added our Lambrusco Wine Vinegar and limes from the garden -...
TUNA TAPENADE
Ingredients:
1/4 Cup Beyond the OliveåÊ Spicy Olive BruchettaåÊOR
1/4 Cup Beyond the Olive Black Olive Tapenade
1/4 Cup diced dill pickles
1 Tbs. Lemon Juice
3åÊTablespoons Mayonnaise (make your own recipe - here)
1 (5 to 6 ounce) can Solid White Albacore Tuna, in water
Sea Salt and Black Pepper to taste
Directions:
Pulse theåÊTapenadeåÊin a food processor until olives are broken and in pieces. In a separate bowl, add all ingredients and mix thoroughly.åÊ Season with salt and pepper.åÊ
When there is no mayonnaise in the refrigerator and your simple sandwich seems so out of reach - in just 5 extra minutes - your simple sandwich remains simple to make, and tastier than before! For the Mayonnaise: Ingredients 1 large egg yolk (or 2 small) 1 tablespoon Dijon mustard 1åÊtablespoon fresh lemon juice 1 cup mild extra virgin olive oil - like our AscolanoåÊ Salt and ground pepper to taste Combine all ingredients except oil in a food processor and mix until smooth.åÊåÊWhile the processor is running, add the oil in at a very slow stream, blending constantly until the mixture begins to thicken.åÊ Continue until emulsified and thick. åÊåÊåÊåÊ For the Tuna Salad:åÊåÊ 1 can solid white albacoreåÊ...
ROASTED TILAPIA WITH ORANGE-PARSLEY SALSA åÊ (4 servings) Ingredients: 3 medium oranges 1/4 cup fresh parsley 2 Tbsp Beyond the Olive Blood orange extra virgin olive oil 3/4 tsp salt, divided 4 tilapia fillets 1/2 tsp black pepper, divided 1 tsp Beyond the Olive Arbequina extra virgin olive oil 2 cups hot cooked white rice åÊ Preheat oven to 400å¡. Grate 2 teaspoons orange rind. Peel and section oranges over a bowl, reserving 2 tablespoons of juice. Chop the oranges into 1/2" sections. For the salsa, combine rind, chopped oranges, 2 tablespoons parsley, 2 tablespoons blood orange olive oil and 1/4 tsp of salt in a bowl. Toss well and set aside. Sprinkle fish with 1/4 tsp of both salt...
MANHATTAN CHOWDER I‰Ûªve been craving a good Manhattan Clam Chowder all winter. When the daughter came home from Hawaii professing a newfound appreciation for fish (and a boyfriend! but that's another story), I ran to the market to make this New York Times recipe_ with a few‰Û_ well several tweeks. Instead of clams (because the daughter was specific - fish, not seafood), I substituted a rockfish fillet that made this clean, fast and elegant. I worked with the vegetables in my refrigerator, including some amazing squash still left over from the South Pasadena Community Garden Harvest. Most importantly, I gave this chowder a West Coast Swing - I added our Lambrusco Wine Vinegar and limes from the garden‰Û_ because comfort...
SEARED HALIBUT WITH ELDERBERRY BALSAMIC VINEGAR & LEMONGRASS BASIL OLIVE OIL • 2 lbs fresh Pacific Halibut• 2 oz (60 ml) Beyond The Olive Lemongrass Basil Olive Oil• 2 oz (60 ml) Beyond The Olive Huckleberry Balsamic Vinegar • 1 to 2 teaspoons Arbequina Olive Oil for pan• Salt & Ground Pepper to Taste-Wash and pat dry fish with a paper towel. Drizzle equal amounts Lemongrass Basil Olive Oil and Elderberry Balsamic over fish. Sprinkle coarse salt and pepper over fish.Turn on broiler or outdoor grill.Oil broiling pan or baking dish with your favorite BTO oil. Place fish in, skin side down. Broil until fish is no longer translucent. Drizzle the Huckleberry Balsamic and Lemongrass Basil Olive Oil again to...
