Time: 15 min Serves: 4

Ingredients:

• 4 TBSP Blood Orange Olive Oil

• 1 TBSP Rosé or Bianco White Balsamic

• 1 TBSP Orange Juice

• 1 TBSP Minced Parsley

• 1/2 tsp Salt - Divided

• 1/4 tsp Pepper

• 1/2 tsp Smoked Paprika - Divided

• 4 Filets of Firm Fish such as Halibut, Snapper or Salmon

Directions: 

1. Combine first 4 ingredients, holding back 2 TBSP of the Blood Orange Olive Oil, plus 1/8 tsp salt & 1/4 tsp paprika to make a vinaigrette. Set aside.

2. Brush fish on both sides with 2 TBSP Blood Orange Olive Oil and sprinkle with the remaining salt & pepper & paprika.

3. Heat nonstick or cast-iron skillet over medium-high heat; add fish and cook 4 minutes on each side or until fish flakes easily with a fork.

4. Drizzle fish with the reserved vinaigrette and serve immediately.

NOTE:  The sweet & smoky orange citrus sauce is great with chicken or shrimp as well.

Additional Flavor Recommendations:

Garlic Olive Oil, Bourbon Maple Balsamic, Blood Orange Olive Oil, Teriyaki Balsamic