Recipes

  • Grilled Halibut with Espelette

    Ingredients:

    1lb of fresh Halibut

    2 tsp. of olive oil

    2 tsp. of lemon juice

    1 tsp of Espelette

    ½ tsp. of Sea Salt

    Directions: 

    1.Drizzle halibut with olive oil and lemon juice.

    2.Season with salt and Savory Accents Espelette Seasoning

    3. Place on grill skin side down and grill for approximately 5 minutes.

     

  • Grilled Potatoes & Sweet Peppers

    Grilled Potatoes & Sweet Peppers

    Ingredients:

    6 Med size potatoes cut in cubes

    1 small onion diced

    4 small sweet peppers diced

    1 Tbls of Olive Oil

    1 tsp Sea Salt

    1 tsp Savory Accents Spicy BBQ Rub

    Directions: 

    1. Mix all ingredients together.

    2. Place on tin foil and wrap well.

    3. Place on hot grill, cook on one side for approximately 15 minutes then turn to cook the other side for approximately 15 minutes.

     

  • Sea Bass or Halibut with Chili Pepper Oil

    INGREDIENTS

    (Makes 4 servings)

    1¼ lb. fresh or frozen sea bass, or halibut
    2 medium carrots
    5 cups cabbage, shredded
    2 Tbsp. water
    1 Tbsp. lemon juice
    ½ tsp. salt
    ¼ tsp. pepper
    2-3 tsp. Chili Pepper Oil
    2 tsp. fresh ginger, grated
    2 cloves garlic, minced

    INSTRUCTIONS

    1.Thaw fish, if frozen.

    2.Using a vegetable peeler, peel carrots into long thin ribbons until you have about 1 cup.

    3.In a 12" skillet combine carrot ribbons, cabbage, water, lemon juice, ¼ tsp. salt, and pepper.

    4.Cut fish into 4 portions and season with remaining salt.

    5.In a small bowl stir together Chili Pepper Oil, ginger, and garlic. Spread over fish, coating all sides.

    6.Place fish on top of vegetable mixture in skillet.

    7.Bring skillet mixture to a boil and immediately reduce heat.

    8.Cover and simmer until fish flakes easily when tested with a fork, 9-12 minutes.

    9.Transfer fish and vegetable mixture to 4 serving plates.

    10.Serve immediately.

  • Fettuccine with Quick Tomato Sauce and Chili Oil

    Fettuccine with Quick Tomato Sauce and Chili Oil

    INGREDIENTS

    Tomato Sauce
    3 Tbsp. olive oil
    2 large cloves garlic, minced
    1 medium sweet onion such as Vidalia, finely chopped
    3 large tomatoes, finely chopped
    1 Serrano or jalapeno chili pepper, very thinly sliced crosswise
    1 tsp. oregano, minced
    Salt and pepper to taste

    8 oz. dry fettuccine pasta

    ½ cup basil, coarsely chopped
    ¼ cup Parmesan cheese, freshly grated
    3 Tbsp. Chili Pepper Oil

    INSTRUCTIONS

    1.To start the tomato sauce, heat 3 Tbsp. olive oil in a large, deep skillet.

    2.Add garlic and cook over moderate heat, stirring until fragrant but not browned, about 30 seconds.

    3.Add onion and cook, stirring frequently until softened, about 5 minutes.

    4.Add tomatoes, chili pepper, thyme, and oregano. Salt and pepper to taste. Bring to a simmer. Cook over moderate heat until slightly thickened, about 5 minutes

    5.Meanwhile, cook pasta in a large pot of boiling salt water until al dente. Drain pasta well and return it to the pot.

    6.Add tomato sauce, basil, cheese, and Chili Pepper Oil to the pasta and toss.