Recipes — seafood

Myrna Burlock

Cod Ceviche

  The success of this ceviche is predicated on the quality and freshness of the fish, as well as the specific olive oil you use.  Beyond being mindful about these two factors, this is an exceedingly easy dish to dazzle your seafood loving guests with. Ingredients 1/4 cup fresh squeezed lime juice 2 tablespoons Liquid Gold Honey Ginger Vinegar  1/3 cup LG Extra Virgin Olive Oil 1/2 cup finely diced red onion 1/3 cup chopped cilantro 1 finely diced seeded, jalapeno (optional) 2 medium firm ripe tomatoes, seeded and finely diced 1 large avocado, finely diced (optional) 1 pound raw,...

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Amy Ingram
Seared Scallops with Jalapeno & Citrus Vinaigrette

Seared Scallops with Jalapeno & Citrus Vinaigrette

Nothing brightens up seafood better than a nice citrus vinaigrette like this. The subtle citrus notes from the Blood Orange olive oil balance beautifully with the vibrant fruity and acidic undertones of the Pinot Nero Balsamic. Ingredients: 12 large Fresh scallops 1/4 cup + 1 Tbsp. LG Blood Orange Infused Olive Oil 1/4 cup LG Pinot Nero Rose Balsamic 1/4 tsp. Dijon mustard 1 small Jalapeno 1/2 Garlic clove, minced 4 Tbsp. Cilantro, finely chopped Salt & Pepper to taste  Directions:  Place jalapeno, Blood Orange Oil, Pinot Nero Balsamic, Dijon, garlic and cilantro in a blender and puree until smooth. Add salt &...

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Myrna Burlock
Olive Oill Poached Salmon

Olive Oill Poached Salmon

Ingredients 1/4c sea salt 2 1/2c water 6 salmon fillets (about 6 oz each) 1-2 cups LG delicate to medium fruity Extra Virgin Olive Oil this will vary depending on pan and thickness of fillets. (Leek Agrumento works well here as well) 4 sprigs of thyme 1 head of garlic, cut in half around middle Fleur de sel Directions: Dissolve the salt in the water. Soak fillets in the salted water for 10 mins. Remove and pat dry with paper towel.Pour 1 inch of oil into and 11-12 inch saute pan or deep fry pan. Add thyme and garlic. Heat the oil to 140F over med...

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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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