The Spicy Olive's Herb Vinaigrette Salmon

The Spicy Olive’s Grilled Salmon with Herb Vinaigrette

The Spicy Olive's Pan Seared Scallops

The Spicy Olive’s Ginger and Black Garlic Seared Scallops

Ginger & Black Garlic Seared Sea Scallops
Pan seared scallops are the best way to prepare scallops and our Black Garlic and Ginger olive oil gives these scallops a delicious dose of flavor! Try them over risotto or spooned over a toasted slice of garlic bread! Yum!!
The Spicy Olive's Lemon Rosemaey Halibut

The Spicy Olive’s Lemon and Rosemary Grilled Halibut

Lemon & Rosemary Grilled Halibut
A delicious preparation for a flaky, firm white fish. This is a perfect option for a great Lenten dinner!
Spicy Olive Pan Seared Fish

The Spicy Olive’s Pan Seared Fresh Halibut

4 – 4 oz fillets of fresh firm fleshed fish such as halibut, tuna, salmon, tilapia, swordfish or cod
1 -1/2 cups assorted heirloom tomatoes cut into 1″ pieces
1 cup assorted baby squash cut into 1″ pieces
3 tablespoon fresh coarsely chopped flat leaf parsley
1 small shallot thinly sliced
2 tablespoons The Spicy Olive’s Neapolitan Herb Balsamic
2 + 1 tablespoons The Spicy Olive’s Ultra Premium EVOO-mild to medium
sea salt and fresh ground pepper to taste
Place a heavy sauté or grill pan over medium heat. Add 1 tablespoon of olive oil to the hot pan along with the sliced shallot and squash. Sauté for two minutes until the squash is just slightly caramelized on the edges but still nicely firm to the bite. Remove to a bowl and add the tomatoes, Neapolitan Herb balsamic, an additional tablespoon of olive oil, and the chopped parsley – set aside.
Rub the fillets with 1 tablespoon of olive oil and season evenly with salt and pepper. To the same pan, add the fillets and sear until just cooked through.
Place a warm fillet on a plate and ladle a scoop of the tomato-squash salad along with any juices over the fillet and serve. Each fillet can also be placed over pasta, rice, risotto, quinoa, kamut or bulgur and then topped with the warm tomato-squash salad.
Serves 4
The Spicy Olive's Chilean Sea Bass

The Spicy Olive’s Pan Seared Sea Bass

12oz. Chilean Sea Bass
3 Tablespoons The Spicy Olive’s Garlic Infused Olive Oil
3 Tablespoons The Spicy Olive’s Lemon Infused Olive Oil
3 Tablespoons The Spicy Olive’s Butter Infused Olive Oil
Scallions for garnish
Let sea bass site our for 20-30 minutes before cooking, pat dry to remove extra moister and salt fish on both sides. In a medium sauce pan over medium heat add all your Infused Oils. Cook fish for about 4 minutes on each side. Garnished with chopped Scallions – serve over rice or salad.

The Spicy Olive’s Herb Marinated Shrimp

2 lbs. of large shrimp, peeled and deveined (16-20)
3 minced garlic cloves
1 diced medium yellow onion
¼ cup of minced parsley
¼ cup of minced fresh basil
1 teaspoon of mustard
1 teaspoon of Dijon mustard
2 teaspoons of kosher salt
½ teaspoon fresh ground black pepper
¼ cup of The Spicy Olive’s lemon fused olive oil – extra for grill
Combine all the ingredients and allow them to marinate over night with the shrimp.
Making the shrimp – Thread the shrimp onto the pre-soaked skewers. Heat your grill and brush with olive oil to prevent shrimp from sticking. Grill shrimp for about 1-2 minutes on each side.
Serve over mixed greens or rice.
Lemongrass Mint Balsamic Vinegar

The Spicy Olive Basil Lemongrass Fish

Nice and light way to prepare fish with a Thai twist!

The Spicy Olive Coconut Lime Shrimp

The Spicy Olive's Smoked Maple Glazed Salmon

The Spicy Olive’s Grilled Salmon Fillet

The Spicy Olive's Smoked Maple Glazed Salmon

The Spicy Olive’s Grilled Salmon