Tag: Honey Ginger White Balsamic

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Ginger Glazed Mahi Mahi

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Ginger Glazed Mahi Mahi

Ingredients

  • 3 tablespoons honey
  • 3 tablespoons soy sauce
  • 3 tablespoons Olivia's Honey Ginger Balsamic
  • 1 clove garlic crushed or to taste
  • 3 teaspoons Olivia's Garlic Olive Oil divided
  • 4 6 ounce mahi mahi fillets
  • salt and pepper to taste

Instructions

  • In a shallow glass dish, stir together the garlic, honey, soy sauce, Honey Ginger Balsamic Vinegar, and Garlic Olive Oil.
  • 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.
  • Cover, and refrigerate for 20 minutes to marinate.
  • Heat the remaining Garlic Olive Oil in a large skillet over medium-high heat.
  • Remove fish from the dish, and reserve marinade.
  • 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.
  • Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently.
  • Spoon glaze over fish, and serve immediately.
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Honey Ginger Roasted Squash

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Honey Ginger Roasted Squash

Ingredients

  • 1 carnival squash about 2 pounds, halved, seeded and cut into 1-inch thick wedges
  • 1/4 cup Olivia's Tuscan Olive Oil
  • 2 tablespoons Olivia's Honey Ginger White Balsamic
  • 1 tablespoon pure maple syrup
  • 1 tablespoon Dijon
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper

Instructions

  • Preheat oven to 380°F.
  • Place squash in a large bowl.
  • In a small bowl, whisk together remaining ingredients.
  • Pour over squash and toss well to coat.
  • Pour out onto a rimmed baking sheet and arrange squash in a single layer.
  • Bake for 30 minutes, or until the squash is tender when pierced with a knife.
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Basil & Honey Ginger Balsamic Glazed Turkey

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Basil & Honey Ginger Balsamic Glazed Turkey

Prep Time 24 minutes
Cook Time 1 hour 15 minutes

Ingredients

  • 2 1/5 lb. turkey breast bone in, skin on
  • Marinade
  • 1/3 cup Olivia's Basil Olive Oil
  • 1/2 cup Olivia's Honey Ginger Balsamic Vinegar
  • 1 tsp sea salt
  • 1 tsp fresh black or white pepper
  • 1 tsp thyme
  • 1 tsp sage
  • 2 medium cloves garlic minced

Instructions

  • Rinse and pat dry the breast and place it in a gallon zip lock bag.
  • Mix all ingredients for the marinade and pour over the breast.
  • Seal the bag and press the marinade all around the breast.
  • Refrigerate 24 hours, turning the bag every now and then, if and when you open the fridge.
  • Place the breast, skin side up,in a cast iron skillet.
  • Pour the marinade over the breast.
  • 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.
  • Remove from the oven and let rest for at least 15 minutes before slicing.