Ingredients
- 4 Halibut steaks, 5-7 ounces each
- 6T The Olive Grove’s Persian Lime Olive Oil, plus extra to coat baking dish
- 2T The Olive Grove’s Santorini Oregano White Balsamic Vinegar
- 2 cloves Garlic, peeled
- 1C Fresh mint, chopped, plus extra for garnish
- 1-2 Lemons, cut into slices
- The Olive Grove’s Toomey’s Gourmet Seasoning Blend, to taste
Directions
Preheat oven to 300 degrees. Coat the bottom of a baking dish with Persian Lime Olive Oil and layer lemon slices on the bottom of the pan. Sprinkle both sides of fish with Toomey’s Gourmet Seasoning and place in the pan. Bake about 8 minutes. The fish will appear opaque when done.
While fish is baking, combine Persian Lime Olive Oil, Oregano Balsamic Vinegar, garlic and fresh mint in blender of food processor. Pulse until smooth. Taste and add a little Toomey’s if needed.
To serve, place a large spoonful of sauce on individual plates and top with fish and a lemon slice. Garnish with mint. Serve immediately.
Serves 4