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Gourmet Oil and Vinegar

Gourmet Oil and Vinegar

Archive for the Category 'seafood recipes'

Baked Mackerel With Olive Oil

Thursday, January 23rd, 2014

Extra virgin olive oil can be said to be the best. Olive oil can be used quite frequently in the kitchen and to help make things easier, an olive oil cruet would most certainly come in handy. Made out of tough break resistant glass, the handblown cruet is extremely durable and won’t break easily. You can store up to two different types of oils in it. That is why it is called an oil and vinegar cruet. It has a grape compartment inside of the main compartment, separating the two.

  • One half cup dry white wine
  • One large onion
  • Pepper and salt to taste
  • Three tablespoons extra virgin olive oil
  • Three tablespoons flat leaf parsley
  • Two pounds bluefish or mackerel fillets
  • Two tablespoons lemon juice

Wash the fish and pat dry. Slice into six horizontal slices. Finely chop the onion as thin as you can and then dice the parsley. Take out a glass dish and place in the fish. Pour in the white wine on top of the fish and then cover the dish with plastic. Refrigerate for two and a half hours. Preheat the oven to 350 degrees and remove from fridge. Add half the olive oil in a large baking dish and spread well. Toss the onion in the dish and then put the mackerel in this baking dish. Drizzle the other half of the olive oil on top of the fish. Bake the fillets for 15 minutes. Sprinkle on the lemon juice, parsley, salt and pepper.

Olive Oil Roasted Fish

Wednesday, January 22nd, 2014

Roasting fish with olive oil is another great recipe that needs olive oil and when you use olive oil frequently, you will find that you need an olive oil cruet.

One cup extra virgin olive oil

  • One lemon
  • One three pound red snapper, or grouper, or sea bass
  • Salt and pepper to taste
  • Three garlic cloves
  • Two tablespoons parsley

Preheat the oven to 375 degrees. Find a large baking dish that the fish will fit in. Lightly drizzle the olive oil around the pan. Crush the garlic cloves, slice the parsley, and cut the lemon into wedge slices. Put the fish inside the dish and then baste with the olive oil and garlic. Then add the parsley, salt and pepper. Place in the oven for 45 minutes. You will need to pull occasionally and baste again. The thickest part of the fish should be opaque when poked with a knife to know if it is done. Place the fish to a plate and cut off the head, tail, and the two top fillets as well the central bone. Drizzle with the olive oil and serve with the lemon slices.

Balsamic Salmon Sockeye Fillets

Monday, March 26th, 2007

Balsamic Salmon Fillets, baked Sockeye Salmon recipe

Two fresh sockeye salmon fillets, about 2 1/2 pounds each
one tablespoon lemon zest
two garlic cloves peeled and pressed through a garlic press
three tablespoons extra-virgin olive oil
two tablespoons fresh thyme, finely chopped
one half cup red wine
one half cup aged balsamic vinegar
one quarter cup unsalted butter
one half lemon, thin sliced
1 teaspoon brown sugar


Preheat oven to 350°. Place sockeye salmon fillets, skin down, in an oiled baking dish. With a basting brush, coat salmon fillets with olive oil. Mix together lemon zest, chopped thyme, and pressed garlic. Rub mixture of herbs over salmon fillets. Place baking dish with salmon fillets in the oven and bake at 350° for 40 minutes, or until salmon flakes with a fork. While salmon fillets are cooking, combine balsamic vinegar, red wine, and brown sugar in a skillet. Bring to boil and reduce until a syrupy consistency. Reduce heat to low, and whisk in unsalted butter. Spoon sauce over salmon fillets and garnish with a thin slices of lemon. Servings 8 to 10.


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Scallops sauted with Eggplant

Thursday, March 01st, 2007

Makes four servings.Preparation time 30 minutes.

One small eggplant, peeled and cut into 4 slices.
1/4 cup all-purpose flour dusted over a plate.
One egg, beaten well with a pinch of salt.
1/3 cup bread crumbs.
1/2 cup extra virgin olive oil
Eight fresh scallops.
One clove garlic, peeled and pressed through a garlic press.
Five basil leaves, finely chopped.
Four plum or cherry tomatoes, peeled, seeded and chopped
Five fresh mushrooms, cleaned and sliced
Salt and pepper.
Sea Salt.

Salt the sliced eggplant and let drain in a colander for 10 minutes to remove bitterness. Dip the slices in flour and shake off the excess. Dip the eggplant into the egg mixture, then dip it into the breadcrumbs and coat it well. Warm three tablespoons of olive oil in a medium skillet, using medium heat. Sauté eggplant slices until golden brown and tender. Drain on paper towels and set this aside.

Warm three tablespoons of olive oil in a medium skillet, using medium heat. Sauté mushroom slices until tender. Set aside as well.

Slice the scallops in half, to make too thin disks. Warm two tablespoons of the olive oil and another skillet over medium high heat. Then add the basil, garlic and scallops. Sauté the scallops until cooked through, should take about two to three minutes. Turn the scallops once or twice during cooking.

Place the tomatoes in a blender with the remaining olive oil, salt, pepper and purée until smooth. Pour this into a small saucepan and cook it over medium heat. Stir regularly until purée is heated through. Will take about 5 minutes. Place one slice of eggplant in the center of each plate. Top each eggplant slice with scallops and sautéed mushrooms. Spoon some of the tomato mixture around the plate and serve.

sauteed scallops, eggplant recipe

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Spicy Shrimp Mexican Broil

Tuesday, February 13th, 2007

 Serves 4


  • 2 dozen jumbo shrimp, with shells
  • Extra virgin olive oil
  • Sea Salt
  • 4 tablespoons butter
  • 4 tablespoons olive oil
  • 10 garlic cloves, minced
  • 1 tablespoon lime juice
  • Fresh chopped cilantro for garnish


Preheat the broiler. Butterfly the shrimp, with shells on, by cutting along inside the curve and them pressing flat. Brush all over with olive oil and sprinkle with salt. Broil, shells up, for 4 minutes.

Make the sauce by melting butter with olive oil in small pan over low
Heat. Add garlic and salt and gently cook, swirling pan occasionally, until garlic is golden, about 7 minutes. Swirl in lime juice and remove from heat.
Arrange shrimp, split side up, on serving plates. Spoon on garlic sauce, garnish with cilantro, serve hot.
spicy shrimp recipe, mexican shrimp recipe, shrimp recipe, garlic and shrimp recipe 



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Steamed Mussels With Garlic and Fennel

Tuesday, February 06th, 2007

Serves 4


  • 4 dozen fresh mussels in the shell
  • ¼ cup extra virgin olive oil
  • 10 garlic cloves, minced
  • 1 fennel bulb, finely chopped
  • 2 tomatoes, seeded and chopped
  • 1 ½ cups dry white wine


Scrub mussels and remove beards. Store in a bowl in the refrigerator. Heat olive oil in large stockpot over high heat. Sauté garlic for 1 minute. Add fennel and chopped tomatoes. Cook over high heat, stir occasionally, for 4 minutes. Pour in wine, with heat at high, boil for 6 minutes. Add mussels, cover, and reduce heat to medium. Cook, shaking the pot occasionally, until all mussels, are open, should take about 7 minutes. Remove and discard any mussels that do not open. Serve hot with crusty bread.

seafood recipes, steamed mussels, mussels recipe



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Low fat Fillet of Sole

Saturday, January 27th, 2007

Makes 4 Servings

  • 8 fillets of sole 4-6 oz ea.
  • Sea Salt and fresh ground pepper
  • 2 tablespoons white wine vinegar
  • ½ lemon
  • Canola Oil
  • Fresh herbs for garnish
  • Warm Tomato Vinaigrette (use next recipe)


In cold water, rinse the sole fillets and pat dry with paper towels.
Season with sea salt and fresh ground pepper.
In a medium pot with a steamer insert, fill to about 2 inches, and bring to a boil.
Add white vinegar and lemon cut into small pieces.
Brush the inside surface of the steam insert with the Canola Oil to coat well. Place the fish on surface of steam insert. Place over boiling liquid. Cover the pot and steam for about five minutes, or until fish is just cooked through.

On each of 4 plates, spoon 3 tablespoons of warm tomato vinaigrette.
After sole fillets are cooked, place 2 fillets on each plate. Garnish with another tablespoon of tomato vinaigrette sauce and sprigs of fresh herbs. Serve immediately.

low fat fish recipe, fillet of sole recipe, fillet of sole and tomato vinaigrette

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Skillet Garlic peppered shrimp

Tuesday, September 05th, 2006

Garlic peppered shrimp

Ingredients:– 1 lb. fresh raw shrimp, peeled and de-veined
– 2 Tbsp extra virgin olive oil
– 1 1/2 Tbsp Caribbean Pepper Sea Salt Blend
– 1 1/2 Tbsp Montego Bite
– 1 Tbsp Garlic Flakes


Whisk together all ingredients in a medium bowl, (except shrimp). Add shrimp and coat well. Marinate in refrig for 1/2 hour, or as long as overnight. Heat a large skillet to hot. Cook shrimp on medium high until shrimp turn bright pink and are cooked through. Serve as a great addition to a pasta dish. If you can purchase fresh shrimp from Alaska, this dish is a real delight.

peppered shrimp recipe, gourmet sea salt

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