California Sea Bass with Citrus Jalapeño Herb Vinaigrette

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

Ingredients:
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

Preparation:
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.