Wonderful seasoning for all types of fish. Rinse fish with cool water and lemon juice. Then brush fish with olive oil and add blend before grilling, baking, or sautéing.
INGREDIENTS: Onion, Garlic, Lemon Peel, Sea Salt, Dill, Chives, Black Pepper.
This Citrus Habanero Baked Cod with Vegetables is one of our new favorite diners. This one pan dinner comes together in under 15 minutes. Healthy, and delicious – it’s going to be one of your favorites too! This spicy and bright marinade is perfect on salmon and chicken too.
Citrus Habanero Baked Cod with Vegetables
For the marinade:
¼ cup Vines & Branches Citrus Habanero Olive Oil
¼ cup lemon juice
1 tablespoon lemon zest
1 tablespoon honey
1 tablespoon Fish and Seafood Seasoning
1 lb Cod Filets
2 cups asparagus
2 cups cherry tomatoes
1 cup sliced zucchini
Preheat oven to 400 degrees and prepare a parchment lined baking sheet. In a bowl, whisk together marinade. Pour marinade into a large ziptop bag and add cod filets. Set aside. Slice veggies and add to bag with marinade/fish. Toss gently to combine. Lay cod filets and vegetables out on prepared baking sheet. Bake for 12-15 minutes until fish flakes easily with a fork.
Lemon Ginger Glazed Salmon
Salmon is loaded with Omega-3's, always choose wild salmon when available. This sweet ginger glaze balances perfectly with the salmon, you'll never image making salmon any other way. If you like a little heat, add a sprinkle of red pepper flakes to the glaze when cooking. During the summer months follow the same recipe but cook the salmon on the grill.
• 1/4 cup soy sauce
• 3-4 Tbsp Meyer Lemon Ginger Jam
• 2 fresh garlic cloves
• 2 Tbsp Arbequina Extra-Virgin Olive Oil
• 1 tsp Fish & Seafood Seasoning
• 4 (6oz) skinless salmon fillets
• Fresh ground black pepper
• Scallions, for garnish
Preheat the oven to 350°. Finely mince garlic cloves and mash. In a small saucepan, whisk the soy sauce, jam and garlic. Bring to a simmer. Remove from heat when the glaze is slightly reduced.
Wash and pat dry salmon fillets. Rub salmon with extra-virgin olive oil. Season the salmon with seafood rub pepper. Bake for 10-15 minutes. Spoon the glaze on top and bake the salmon for another 5 minutes, or until cooked through. Using a slotted spatula, transfer the salmon fillets to plates. Garnish with the scallions and serve.
*If you have a soy allergy or prefer a low sodium version, simply eliminate the soy sauce and replace with orange juice.