Posts in : Ingredients coarse sea salt or kosher salt
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- Posted by elimam
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Prep Time 29 minutes Cook Time 29 minutes Servings servings
Ingredients- 2 blood oranges or Valencia or Cara Cara oranges
- 3 tablespoons Extra Virgin Olive Oil
- 4 skinless halibut or haddock fillets
- 1/2 teaspoon coarse sea salt or kosher salt
- 1/2 teaspoon smoked paprika
- 1/2 cup very thinly sliced small fennel bulb
- 2 tablespoons chopped fresh tarragon (optional)
Prep Time 29 minutes Cook Time 29 minutes Servings servings
Ingredients- 2 blood oranges or Valencia or Cara Cara oranges
- 3 tablespoons Extra Virgin Olive Oil
- 4 skinless halibut or haddock fillets
- 1/2 teaspoon coarse sea salt or kosher salt
- 1/2 teaspoon smoked paprika
- 1/2 cup very thinly sliced small fennel bulb
- 2 tablespoons chopped fresh tarragon (optional)
Instructions-
Heat a grill to medium-high heat or have a ridged grill pan ready. Cut 1 of the oranges in half and squeeze 2 tablespoons juice. In a medium bowl, combine olive oil and juice. Spoon 2 tablespoons of the mixture over fish. Sprinkle paprika over fish; let stand 10 minutes.
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Peel remaining orange and separate into sections. Add the orange sections and fennel to the bowl; toss with olive oil mixture.
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Grill fish (or cook in a heated ridged grill pan over medium heat) 4 minutes per side or until fish is opaque in center. Transfer to serving plates and top with fennel and orange mixture and sea salt. Garnish with tarragon if desired.
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- Posted by elimam
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Prep Time 20 minutes Cook Time 10 minutes Servings servingsIngredients- 1/4 cup Extra Virgin Olive Oil
- 2 tablespoons Champagne vinegar or sherry vinegar
- 2 teaspoons Dijon mustard
- 1/4 teaspoon coarse sea salt or kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes
- 2 clove garlic minced
- 1 pound uncooked large shrimp peeled and deveined
- 1/2 fresh pineapple peeled and cored, cut lengthwise into 4 slabs
- 8 cups mixed field greens or baby greens
- 3 tablespoons chopped fresh basil or tarragon leaves
Prep Time 20 minutes Cook Time 10 minutes Servings servingsIngredients- 1/4 cup Extra Virgin Olive Oil
- 2 tablespoons Champagne vinegar or sherry vinegar
- 2 teaspoons Dijon mustard
- 1/4 teaspoon coarse sea salt or kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes
- 2 clove garlic minced
- 1 pound uncooked large shrimp peeled and deveined
- 1/2 fresh pineapple peeled and cored, cut lengthwise into 4 slabs
- 8 cups mixed field greens or baby greens
- 3 tablespoons chopped fresh basil or tarragon leaves
Instructions- Heat a grill to medium-high heat or have a ridged grill pan ready. For vinaigrette, whisk together oil, vinegar, mustard, salt and pepper in a small bowl. Transfer 3 tablespoons of the mixture to a pie plate or shallow plate. Stir pepper flakes and garlic into oil mixture on plate.
- (Sneak a quick dip of artisan bread into the mixture - so good!)
- Add shrimp to plate; toss with oil mixture. Thread shrimp onto metal skewers or soaked bamboo skewers. Brush oil mixture from plate over skewers. Transfer skewers to grill; discard marinade on plate. Add pineapple to grill. Grill shrimp and pineapple (or cook shrimp in a heated ridged grill pan over medium heat and grill pineapple in pan after shrimp is removed) 4 minutes. Turn skewers and pineapple over; continue grilling 4 to 5 minutes or until shrimp are opaque.
- Meanwhile, toss mixed greens with remaining vinaigrette; arrange on four large serving plates. Carve pineapple crosswise into 1/2 inch thick slices; arrange over salads. Remove shrimp from skewers; arrange over salads. Top with basil.
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Aug 1, 2016