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Ginger Glazed Mahi Mahi

Ginger Glazed Mahi Mahi
Serves 4
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Ingredients
  1. 3 tablespoons honey
  2. 3 tablespoons soy sauce
  3. 3 tablespoons Olivia's Honey Ginger Balsamic
  4. 1 clove garlic, crushed or to taste
  5. 3 teaspoons Olivia's Garlic Olive Oil (divided)
  6. 4 (6 ounce) mahi mahi fillets
  7. salt and pepper to taste
Instructions
  1. In a shallow glass dish, stir together the garlic, honey, soy sauce, Honey Ginger Balsamic Vinegar, and Garlic Olive Oil.
  2. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down.
  3. Cover, and refrigerate for 20 minutes to marinate.
  4. Heat the remaining Garlic Olive Oil in a large skillet over medium-high heat.
  5. Remove fish from the dish, and reserve marinade.
  6. Cook fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
  7. Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently.
  8. Spoon glaze over fish, and serve immediately.
Olivia Olive Oil https://oliviaevoo.com/
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Cilantro Lettuce Wraps with Turkey & Ginger-Honey Rice

Cilantro Lettuce Wraps with Turkey & Ginger-Honey Rice
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Ingredients
  1. 1-2 heads Bibb lettuce
  2. 3/4 cup onion, chopped
  3. 1 pound ground turkey
  4. 2 Tbsp. Olivia's Cilantro Olive Oil
  5. 1/4 cup Olivia's Honey Ginger Balsamic
  6. 3 Tbsp. fresh mint
  7. 4 tsp. fish sauce
  8. 1/2 tsp. red pepper flakes
  9. 2 Tbsp. Olivia's Blood Orange Olive Oil
  10. Ginger-Honey Rice
  11. 2 cups Basmati rice
  12. 3 cups water
  13. 2 Tbsp. Olivia's Honey Ginger Balsamic, or more to taste
Instructions
  1. Separate 12 small inner lettuce leaves, wash and dry thoroughly. Set aside.
  2. Heat 2 Tbsp. Cilantro Olive Oil in a skillet, add onion and sweat until translucent.
  3. Add ground turkey and cook until no longer pink.
  4. Drain fat and return meat to pan.
  5. Add remaining ingredients and mix well.
  6. To serve, place turkey and rice in lettuce leaf; wrap and eat by hand.
  7. Ginger-Honey Rice
  8. Cook rice according to directions, adding the Honey Ginger Balsamic just before end of cooking. Mix well.
Adapted from In the Kitchen with Fustini's
Adapted from In the Kitchen with Fustini's
Olivia Olive Oil https://oliviaevoo.com/
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Honey Ginger Roasted Squash

Honey Ginger Roasted Squash
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Ingredients
  1. 1 carnival squash (about 2 pounds), halved, seeded and cut into 1-inch thick wedges
  2. 1/4 cup Olivia's Tuscan Olive Oil
  3. 2 tablespoons Olivia's Honey Ginger White Balsamic
  4. 1 tablespoon pure maple syrup
  5. 1 tablespoon Dijon
  6. 1 teaspoon fresh thyme leaves
  7. 1/2 teaspoon kosher salt
  8. 1/4 teaspoon freshly cracked black pepper
Instructions
  1. Preheat oven to 380°F.
  2. Place squash in a large bowl.
  3. In a small bowl, whisk together remaining ingredients.
  4. Pour over squash and toss well to coat.
  5. Pour out onto a rimmed baking sheet and arrange squash in a single layer.
  6. Bake for 30 minutes, or until the squash is tender when pierced with a knife.
Olivia Olive Oil https://oliviaevoo.com/
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Basil & Honey Ginger Balsamic Glazed Turkey

Basil & Honey Ginger Balsamic Glazed Turkey
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Prep Time
24 min
Cook Time
1 hr 15 min
Prep Time
24 min
Cook Time
1 hr 15 min
Ingredients
  1. 2 1/5 lb. turkey breast, bone in, skin on
  2. Marinade
  3. 1/3 cup Olivia's Basil Olive Oil
  4. 1/2 cup Olivia's Honey Ginger Balsamic Vinegar
  5. 1 tsp sea salt
  6. 1 tsp fresh black or white pepper
  7. 1 tsp thyme
  8. 1 tsp sage
  9. 2 medium cloves garlic, minced
Instructions
  1. Rinse and pat dry the breast and place it in a gallon zip lock bag.
  2. Mix all ingredients for the marinade and pour over the breast.
  3. Seal the bag and press the marinade all around the breast.
  4. Refrigerate 24 hours, turning the bag every now and then, if and when you open the fridge.
  5. Place the breast, skin side up,in a cast iron skillet.
  6. Pour the marinade over the breast.
  7. Insert the meat thermometer into the thickest part of the breast, not touching the bone or cartilage. Roast, uncovered, until the temperature reaches 165 degrees.
  8. Remove from the oven and let rest for at least 15 minutes before slicing.
Olivia Olive Oil https://oliviaevoo.com/