Healthy Seafood Recipes for all Seasons:
Try these healthy seafood recipes, made with pure extra virgin olive oil. We're sure that “olive” you will love them.
Healthy and delicious salmon steaks served with a delightful lemon sauce.
- 3 tablespoons D'Luscious Lemon Olive Oil
- 1 tablespoon chopped fresh marjoram leaves
- 1/8 teaspoon pepper
- 4 (6 ounces each) salmon steaks
- 4 1/4-inch slices lemon
Prepare grill placing coals to one side; heat until coals are ash white. Make aluminum foil drip pan; place opposite coals.
In a small bowl, stir together olive oil, marjoram and pepper. Brush unto both sides of salmon steaks.
Place salmon steaks on grill over drip pan. Cover; grill 6 minutes. Turn fish; brush with lemon sauce. Top each salmon steak with 1 slice of fresh lemon. Cover; continue grilling until fish flakes with a fork (6 to 8 minutes)
Yield: 4 servingsLearn More
Try this delicious recipe for scallops enhanced with our flavorful Rotture di Oro olive oil.
- Preheat Oven to 425 degrees
- 1 1/2 lb sugar snap peas cleaned
- 1/2 teaspoon grated orange zest
- 1/4 cup Rotture di Oro Olive Oil
- Sea salt & fresh ground Pepper
- 2 lbs Bay or Sea Scallops
Boil sugar snap peas in salted water about one minute until bright green. Cut out 6, 12 squares of aluminum foil. Spread foil in a single layer on your work surface. Divide scallops and sugar snap peas evenly among them placing the mixture in the center of the squares. Season the scallops and peas with salt pepper and zest. Bring the outer edges of the foil up as if you were going to fold it in half. This should help make a "cup' so the contents don't pour out. Drizzle the Rotture di Oro over the scallops. Fold the top edges of the foil over to enclose the top and the fold the side edges and crease tightly so that it forms a tight seal. Place the packets in a single layer on a large baking sheet. Bake 7-10 minutes. Remove packets and place on individual plates. Be careful when you open the packets. Steam will be hot. Serve with rice.
Yield: Serves 6Learn More
Seafood is a natural fit for D’Luscious Lemon Olive Oil. We use select California lemons and press them with our highly acclaimed Mission olives.
- 4 (6-ounce) scrod fillets, skin on (halibut is a good substitute)
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup capers (preferably in salt), rinsed
- 1 1/2 large lemons, thinly sliced crosswise
- 1/4 cup fresh flat-leaf parsley leaves
- 2 cups TOOC D’Luscious Lemon Olive Oil
Preheat oven to 250 degrees F. Pat the fish dry. Sprinkle the fish with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and let stand 10 minutes at room temperature.
Chop half of the capers and mix with the whole capers. Arrange half of lemon slices in 1 layer in an 8-inch square glass baking dish and arrange fish fillets in a single layer over the lemon slices. Top with all of capers, remaining lemon slices, and 3 tablespoons parsley, then pour oil over fish. Bake in middle of oven, uncovered, until fish just flakes and is cooked through, about 1 to 1 1/4 hours.
Serve fish with some of lemon slices, capers, and oil spooned over the top.Learn More