- 1/4C The Olive Grove’s Blood Orange Olive Oil
- 2T The Olive Grove’s Sicilian Lemon Balsamic Vinegar
- 1/2t The Olive Grove’s Italian Table Seasoning Blend
- Approx 2lbs Halibut, Shrimp or Chicken
- Sea Salt to taste
In a large, shallow bowl, whisk together olive oil, balsamic vinegar and seasoning blend until emulsified. Coat each piece of fish or chicken in the marinade and let sit at least 30 minutes at room temperature. For chicken, I will even do several hours in the refrigerator.
Halibut – Preheat oven to 375 degrees or the grill on high heat, and bake until flaky, about 10-15 minutes in the oven or 7-10 minutes on the grill skin side down.
Shrimp – Heat oil in a skillet on high heat. Saute shrimp until no longer grey, about 4-5 minutes, stirring occasionally. For the grill, place shrimp over direct medium heat, about 5-7 minutes, flipping once.
Chicken – Preheat oven to 375 degrees or the grill on high heat, and bake until no longer pink in the middle, about 15-20 minutes in the oven or 12-15 minutes on the grill, flipping once.
Place fish or chicken on a platter and lightly drizzle with each the olive oil and balsamic vinegar. Season to taste with salt, and serve.