Dinner Archives

Pineapple Coconut Mahi-Mahi

February 28, 2019

2-4 Mahi Mahi filets

2-4 fresh pineapple rings

4 Tablespoons The Spicy Olive’s Persian Lime olive oil

2-4 Tabelspoons The Spicy Olive’s Coconut white balsamic vinegar

1 Tablespoon Mortar and Pestle Citrus Herb spice blend

Coat Mahi Mahi with 1-2 Tablespoons of the Persian Lime olive oil and sprinkle with

Citrus Herb seasoning and salt and pepper if desired.

Coat the pineapple rings with Persian Lime olive oil and a sprinkle of Coconut balsamic

and set aside.

Place 2 Tablespoons of Persian Lime olive oil in a frying or saute pan on the stove over

medium high heat. When hot, place Mahi Mahi in pan and cook on one side for 3

minutes and then turn and allow other side to cook for 3 minutes. Remove fish from pan

and cover and let rest. Place pineapple rings in pan. Cook on one side for 2 minutes

and then flip and cook other side. The balsamic vinegar on the pineapple will caramelize

and the pineapple rings should develop a golden brown color.

To serve, place Mahi Mahi on plate and top with golden pineapple ring. Drizzle with

Persian Lime olive oil and Coconut balsamic vinegar to finish. Delicious served with rice

and a salad.

Spicy Baklouti Chili Gumbo

February 28, 2019

Perfect to celebrate Mardi Gras or when friends come over to watch the big game.

The Spicy Olive’s Balsamic Strawberries Pork Tenderloin Salad

February 28, 2019

1 (3 lb.) package pork tenderloins

1/2 teaspoon black pepper

2 teaspoons sea salt

10 bacon slices

1 (8 oz.) package haricot verts ( thin green beans)

2 tablespoon The Spicy Olive’s Garlic olive oil, divided

2 garlic cloves, divided

1/2 cup The Spicy Olive’s Strawberry balsamic vinegar

1/2 cup quartered fresh strawberries

1 package fresh spring greens

Preheat grill to 400-500º (high) heat. Sprinkle pork with pepper and 1 tsp. salt, wrap 5 bacon slices around each pork tenderloin and secure with wooden toothpicks.

Place green beans, 1 tablespoon garlic olive oil, 1 garlic clove, minced and remaining sea salt in the center of a 24×18 inch piece of aluminum foil, toss to coat. Bring sides of foil over green beans, double fold sides and top to form a packet.

Turn off one side of the grill and arrange pork tenderloin and green bean packet on that side of the grill. Close lid and allow to cook for 25-30 minutes, turning tenderloins after 15 minutes.

Meanwhile, mince remaining garlic and saute in remaining olive oil. Add strawberry balsamic vinegar and allow to come to boil, cook 5 minutes. Reserve 1/2 of mixture for basting, and other 1/2 for salad and add fresh strawberries when cooled.

Remove green beans from grill and put tenderloins on lit side of grill. Baste pork with strawberry balsamic mixture. Grill for 5 minutes turning once and basting frequently.

Remove pork from grill and allow to rest. Place salad greens on salad plates. Slice pork tenderloin and place 2 slices on top of greens. Add the roasted green beans and drizzle the strawberries and strawberry balsamic mixture over the top. Serve and enjoy!