Recipes — fish

Tiara Phaboonheuang

Ceviche with Blood Orange Olive Oil

    Ingredients: 1 White onion, thinly sliced 1 lb Skinless, boneless, fresh white fish 1 tsp Kosher salt, plus extra to season 6 Limes juiced 2 tbsp Jalapeno White Balsamic ½ Orange, juiced 2 Jalapeno, seeded and diced ½ bunch Cilantro, cleaned, picked and chopped 2 tbsp. Liquid Gold Blood Orange Olive Oil for drizzling   Tortilla chips for serving     Directions: Put the chopped onion into ice water, soak for 5 minutes and drain well. Cut the fish into ½-inch cubes. Add the citrus juices, salt, vinegar, jalapeno and onion, and mix gently. Marinade for 10 minutes. Check the...

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Amy Ingram

Fish Tacos with Mango Kiwi Salsa and Avocado Cream

Ingredients:    4 oz piece of white fish or whatever size you think will work for the amount of tacos you want! I like Halibut because it’s meatier and I find holds together better while cook ¾ cup of flour, plus ½ cup more 1 tbsp Epice de Cru Cali-Mex blend, ground 1 egg 1 avocado 1 garlic clove, minced 3/4 cup sour cream 1 mango, diced into small cubes 1 kiwi, diced into small cubes 1 shallot, minced 1 Tbsp LG Baklouti Green Chili Infused Olive Oil 1 lime 1 Tbsp LG Robust Extra Virgin Olive Oil You favorite...

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Tiara Phaboonheuang

Olive Oil Poached Halibut

Ingredients: 2 cups Medium Intense Extra Virgin Olive Oil 4 halibut steaks, each about 6 ounces (or use 2 larger halibut steaks) Salt and pepper to taste 8 medium carrots, peeled 1 head garlic, cut in two 8 small shallots, peeled and left whole 1 lemon, quartered Minced fresh parsley for garnish     Add the Extra Virgin Olive Oil  in a deep skillet that will accommodate all the ingredients in one layer and turn the heat to medium. Meanwhile, sprinkle the fish with salt and pepper and prepare the vegetables. When the olive oil reaches 200 degrees, gently slide...

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