Citrus Grilled Tuna Steaks
- 1/2 Cup Orange Juice
- 1/2 Cup The Enchanted Olive Blood Orange EVOO
- 1 Teaspoon Finely Chopped Fresh Parsley
- Salt and Ground Black Pepper to taste
- 2 (6 ounce) Fresh Tuna Steaks
In a large bowl, combine orange juice, olive oil, oregano, parsley, salt, and pepper. Mix well. Place the tuna steaks in the bowl, turn to coat both sides with marinade; cover and refrigerate 30 minutes.
Preheat an outdoor grill for medium-high heat.
Remove tuna from the marinade and shake off excess. Place tuna onto preheated grill and cook to desired doneness, about 5 minutes per inch for medium-rare or 10 minutes per inch for medium-well.
Sweet & Spicy Glazed Salmon
- 1 1/2 Pounds Fresh Salmon Fillet with skin removed
- 1/4 Cup The Enchanted Olive Red Wine Vinegar
- 1/4 Cup The Enchanted Olive Jalapeno EVOO
- 1/4 Cup The Enchanted Olive Garlic Cilantro Balsamic Vinegar
- 1/4 cup water
- 1 tablespoon lemon juice
- 1/2 teaspoon red pepper flakes, or to taste
- 1 teaspoon onion powder
- salt and ground black pepper to taste
Place salmon in a shallow, flat dish, and set aside. Combine the vinegar, EVOO, balsamic vinegar, water, lemon juice, red pepper flakes and onion powder in a mixing bowl. Mix until well blended. Pour the marinade over the salmon to cover evenly. Cover the dish, and refrigerate at least 2 hours.
Line a broiling pan with foil. Remove salmon from marinade, and place on prepared broiling pan; season to taste with salt and pepper. Transfer remaining marinade to a saucepan.
Turn on broiler to low.
Broil salmon about 6 inches from the heat for 5 minutes; brush with remaining marinade. Broil an additional 5 to 10 minutes, brushing 2 or 3 more times with additional marinade. Salmon is done when fish is no longer bright red and can be flaked with a fork.
Meanwhile, cook the remaining marinade over low heat until it thickens and reduces by one-third, 5 to 10 minutes. Use cooked marinade as a dipping sauce or drizzle over salmon just before serving.
Southwest Shrimp Fajitas
- 1 Green Bell Pepper, sliced
- 1 Red Bell Pepper, Sliced
- 1 1/2 Tablespoons The Enchanted Olive Avocado Oil, divided
- 1 Lb Medium Shrimp, peeled and deveined
- 1 Cup (1 small) Chopped Onion
- 1 1/2 Tablespoons The Enchanted Olive Adobo Seasoning Blend
- 3 Tablespoons water, or as needed
- 6 (10 inch) Flour Tortillas, warmed
Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat. Add the red and green bell peppers, and onion. Cook, stirring frequently until peppers are hot, but still slightly crisp, about 5 minutes. Remove from the skillet and set aside.
Pour the remaining 1/2 tablespoon of oil into the skillet, and add the shrimp. Cook, stirring occasionally, until pink and opaque. Reduce heat to low, and return the peppers and onion to the skillet. Stir in adobo seasoning and water so that everything is evenly coated. Simmer until peppers are heated. Serve in warm tortillas.