This recipe took the Grand Prize in We Olive’s Discover Cooking with California Olive Oil Recipe Contest in 2011. Winner AJ Dale is a long time customer of We Olive Belmont Shore.
Note from Contest Winner AJ Dale: Using fresh, simple ingredients, including California EVOO, this healthy, flavorful entrée takes under 20 minutes to prepare
2 tablespoons rice wine vinegar
3 tablespoons fresh lime juice
2 tablespoons fresh lemon juice
3 tablespoons fresh orange juice
1 teaspoon orange zest
2 teaspoons honey
3 garlic cloves, minced
¼ cup We Olive Meyer Lemon Olive Oil
¼ cup We Olive Tuscan Varietal Blend Olive Oil
1 jalapeno, seeded & diced
5 tablespoons fresh herbs, chopped (any combination of dill, flat leaf parsley, thyme, cilantro or basil)
Salt & pepper to taste
4 – 7 ounce pieces of California White Sea Bass
1 tablespoon buttery California EVOO (We used We Olive Mission Extra Virgin Olive Oil)
Salt & pepper
1. Whisk first 7 ingredients in a small bowl. Slowly pour in the olive oil while whisking to emulsify the vinaigrette. Stir in jalapeno and herbs. Salt & pepper to taste. Set aside while preparing fish.
2. Prepare grill (medium-high heat). Brush fish with olive oil; sprinkle with salt and pepper. Grill until just opaque in center, about 4-5 minutes per side. Transfer to plates. Top with Chili Citrus Herb Vinaigrette and serve.
I found this dish to be very light with just enough bite to make for the most perfect summer festivity. Go Amy