Killer Ahi Poke with Toasted Sesame Oil

This is your new favorite poke recipe! Ruby red ahi tuna, with the perfect balance of flavors. Fresh ahi, creamy avocado, crunchy Persian cucumber, spicy jalapeños served in a delicious marinade of soy, garlic, toasted sesame and macadamia nut oils topped with crispy fried shallots and toasted macadamia. DEE-LISH!

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Tropical Coconut Lime Shrimp

This has all the flavor of traditional deep-friend coconut shrimp with none of the work (or the fat). You can also omit all the veggies and just bring the coconut balsamic to a rolling boil, toss in your shrimp, and let the balsamic reduce and glaze them. 

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Sweet & Spicy Bacon Wrapped Scallops

The delicate flavor of scallops combined with savory bacon and the sweetness of apricot and pineapples makes this dish a surf and turf to remember.

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Orange-Sesame Salmon

2 Salmon Filets
¼ cup Blood Orange Fused Olive Oil
¼ cup Blackberry-Ginger Balsamic Vinegar
1 Tbsp. Shoyu (Soy Sauce)
1 Tbsp. chopped fresh ginger
1-2 Tbsp. Toasted Sesame Oil
1 Tbsp. Toasted Sesame Seeds

Mix together olive oil, balsamic vinegar, shoyu (soy sauce), and ginger. Put salmon and olive oil mixture into a large re-sealable bag and marinate for 2-4 hours.
In a skillet, heat the sesame oil over med-high heat. Remove salmon, discard marinade, and cook salmon for 2 minutes on each side. Add salt and pepper to taste. Top with Sesame seeds.

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Chipotle Shrimp Tostadas with Strawberry-Lime Salsa

2 lbs. Shrimp, peeled and deveined
¼ cup Chipotle Olive Oil
¼ cup Peach Balsamic Vinegar
2 cloves garlic, minced
1 small jalapeño, seeded and diced (optional)
1/8 tsp. smoked paprika
1/8 tsp. cumin
½ tsp. salt
2 ripe avocados, mashed together with ¼ tsp. salt
Queso Fresco
Tostada Shells (about 10)

1 package strawberries, washed and chopped
1 large jalapeño, seeded and minced
1/3 cup finely chopped red onion
1/3 cup chopped fresh cilantro
½ tsp. salt
1 Tbsp. Persian Lime EVOO
1 Tbsp. Strawberry Balsamic Vinegar

For the tostadas, combine shrimp with the next 7 ingredients, marinate at room temperature for 30 minutes.

Thread onto skewers, discard marinade, and grill or broil for 3 minutes on each side, or until cooked through.

To serve, spread mashed avocado on tostada shell, top with shrimp, queso fresco, and strawberry salsa.

For salsa, mix all ingredients together in a medium bowl.

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Seared Albacore Tuna Loin With Chilean EVOO Cherry Tomato-Caper Compote

1/12 pounds of tuna loin*
2 tablespoons Premium EVOO
Sea salt and fresh ground pepper to taste
1 1/2 cups fresh, mixed sweet cherry tomatoes, halved
2 tablespoons +1 tablespoon Premium EVOO
1 fresh garlic cloves, minced
1 small shallot, minced
2 teaspoons capers in brine
1/4 cup white wine
2 tablespoons fresh basil chiffonade, torn, or chopped
Sea salt and fresh ground pepper to taste

Prepare a medium grill and rub the tuna loin with olive oil.  Season the loin liberally with salt and pepper.  Grill the loin for approximately 3 minutes per side, over indirect heat, for medium rare.  (Tuna should be seared but left rare in the center, so don’t over cook!)  With a very sharp knife, cut the loin in to separate serving sizes.

In a sauté pan, heat the EVOO over medium heat.  Sauté the shallots for two minutes until translucent. Add the garlic and sauté for another minute.  Add the wine and capers. Simmer for two minutes and then add the cherry tomatoes and sauté gently for another minute.  Season with salt and pepper.  Allow the tomatoes to warm and soften slightly, stirring gently, being careful not to break them by over cooking. Sprinkle with the basil at the last minute, and serve warm, spooned over the seared tuna.
Drizzle with remaining tablespoon and serve.
Serves 4

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Salmon with Dill & Asparagus

Baked Dill Salmon and Asparagus in Foil
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4 servings
4 (6 oz) skinless salmon fillets
1 lb asparagus, trim tough ends
1 sweet yellow onion, sliced
3 Tbsp Dill Flavored Olive Oil
2 cloves garlic, minced
Salt and freshly ground black pepper
1 lemon thinly sliced
Fresh dill, or chopped fresh thyme, or parsley

Preheat oven to 400 degrees. Cut four sheets of aluminum foil about 14-inch long. Layer the sliced onion in 4 equal portions along the center of each length of foil. Divide asparagus into 4 equal portions (about 8 spears per foil packet) and layer over the onions. In a small bowl stir together wild dill EVOO with garlic. Drizzle half of the oil mixture evenly over portion of onions and asparagus then sprinkle with salt and pepper. Prepare salmon by seasoning the bottom of each fillet with salt and pepper. Layer fillets over vegetables. Drizzle top of each salmon fillet with the remaining olive oil mixture and season the top with salt and pepper to taste. Top each with about 1 sprig of dill, thyme, parsley or any combination of these fresh herbs and 2 lemon slices (if you choose fresh thyme use about 3/4 tsp per packet if using parsley use 1 1/2 tsp as it is much milder). Wrap sides of foil inward over salmon then fold in top and bottom of foil to enclose.

Place foil pouches in a single layer on a baking sheet. Bake in preheated oven until salmon is cooked through, about 25 – 30 minutes. Unwrap and serve warm. Enjoy!

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