Amazing Seafood Recipes Everyone Will Be Raving About

Garlic & Roasted Chili Balsamic Grilled Shrimp

This recipe delivers a smoky, spicy, and tangy punch, perfect for grilling or broiling. The garlic & roasted chili olive oil enhances the shrimp, while a generous pour of balsamic adds a sweet and acidic depth.

Ingredients:

• 2 lbs large shrimp, peeled and deveined
• ½ cup garlic & roasted chili olive oil
• ⅓ cup mango or pineapple balsamic vinegar
• 4 cloves garlic, minced
• 1 tsp smoked paprika
• ½ tsp red pepper flakes (optional)
• Juice of 1 lime
• Salt and black pepper to taste
• Chopped cilantro for garnish

Instructions:

1. In a large bowl, whisk together the garlic & roasted chili olive oil, mango or pineapple balsamic vinegar, garlic, paprika, red pepper flakes, lime juice, salt, and pepper.
2. Add the shrimp to the marinade, tossing to coat. Cover and refrigerate for at least 30 minutes, up to 2 hours.
3. Preheat the grill to medium-high heat (or use a broiler). Thread shrimp onto skewers.
4. Grill for 2-3 minutes per side, until pink and slightly charred.
5. Drizzle with extra mango or pineapple balsamic vinegar, garnish with chopped cilantro, and serve hot.

Basil Balsamic Seared Scallops

A rich yet fresh dish where scallops are seared in basil olive oil and finished with a luscious balsamic reduction.

Ingredients:

• 1 ½ lbs sea scallops, patted dry
• ½ cup basil olive oil
• ⅓ cup pear or white balsamic vinegar
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• ¼ cup dry white wine
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Heat basil olive oil in a large skillet over medium-high heat. Season scallops with salt and pepper.
2. Sear scallops for 2-3 minutes per side until golden brown. Remove from skillet and set aside.
3. Lower heat, add butter and garlic, and sauté for 1 minute. Deglaze with white wine and pear or white balsamic vinegar. Simmer for 3-4 minutes, reducing slightly.
4. Return scallops to the pan, spooning the sauce over them for 1 minute.
5. Plate scallops, drizzle with extra balsamic reduction, and garnish with fresh basil.

Black Truffle Balsamic Butter Salmon

A luxurious dish where the umami of black truffle meets the richness of butter and the brightness of balsamic.

Ingredients:

• 2 lbs salmon fillet, skin-on
• ½ cup black truffle olive oil
• ⅓ cup Bordeaux cherry or fig balsamic vinegar
• ¼ cup unsalted butter, melted
• 1 tbsp Dijon mustard
• 3 cloves garlic, minced
• Salt and black pepper to taste
• Fresh thyme for garnish

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a small bowl, mix black truffle olive oil, Bordeaux cherry or fig balsamic vinegar, melted butter, Dijon mustard, garlic, salt, and pepper.
3. Place salmon on the baking sheet and brush generously with the mixture.
4. Roast for 12-15 minutes, basting once, until the salmon is flaky.
5. Drizzle with extra balsamic before serving and garnish with fresh thyme.

Jalapeño Balsamic Citrus Grilled Swordfish

A zesty, slightly spicy swordfish dish with a bright citrus finish, enhanced by the heat of jalapeño balsamic.

Ingredients:

• 2 lbs swordfish steaks
• ½ cup jalapeño balsamic vinegar
• ½ cup Persian lime olive oil
• 3 cloves garlic, minced
• Juice of 1 orange
• 1 tsp smoked paprika
• 1 tsp sea salt
• ½ tsp black pepper
• Fresh cilantro for garnish

Instructions:

1. In a large bowl, whisk together jalapeño balsamic vinegar, Persian lime olive oil, garlic, orange juice, paprika, salt, and pepper.
2. Place swordfish steaks in the marinade, ensuring they are well coated. Refrigerate for 30 minutes to 1 hour.
3. Preheat grill to medium-high heat. Remove swordfish from marinade and grill for 4-5 minutes per side, basting occasionally.
4. Drizzle with extra jalapeño balsamic vinegar before serving and garnish with fresh cilantro.

Garlic Mushroom Balsamic Lobster Tail

A decadent lobster tail recipe that enhances the natural sweetness of lobster with earthy garlic mushroom olive oil and tangy balsamic.

Ingredients:

• 4 lobster tails, split in half
• ½ cup garlic mushroom olive oil
• ⅓ cup blackberry or blueberry balsamic vinegar
• 4 tbsp unsalted butter, melted
• 2 cloves garlic, minced
• ½ tsp smoked paprika
• ½ tsp sea salt
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 425°F. Place lobster tails on a baking sheet.
2. In a bowl, whisk together garlic mushroom olive oil, blackberry or blueberry balsamic vinegar, melted butter, garlic, paprika, and salt.
3. Brush lobster tails generously with the mixture.
4. Roast for 12-15 minutes, basting once, until the lobster is opaque and slightly caramelized.
5. Drizzle with extra balsamic before serving and garnish with fresh parsley.

Tuscan Herb Olive Oil & Fig Balsamic Shrimp Pasta

A Mediterranean-inspired shrimp pasta with robust herb flavors and a sweet, tangy balsamic reduction.

Ingredients:

• 1 lb linguine pasta
• 2 lbs large shrimp, peeled and deveined
• ½ cup Tuscan herb olive oil
• ⅓ cup fig balsamic vinegar
• ½ cup white wine
• 4 cloves garlic, minced
• 1 tsp crushed red pepper flakes
• ½ tsp sea salt
• ¼ cup chopped sun-dried tomatoes
• ¼ cup grated Parmesan cheese
• Fresh basil for garnish

Instructions:

1. Cook pasta according to package directions. Drain and set aside.
2. Heat Tuscan herb olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute.
3. Add shrimp, red pepper flakes, and salt. Sauté for 3-4 minutes until shrimp are pink.
4. Deglaze with white wine and fig balsamic vinegar, stirring to combine. Simmer for 2 minutes.
5. Toss in sun-dried tomatoes and cooked pasta, mixing well.
6. Serve topped with Parmesan cheese and fresh basil.

Meyer Lemon Olive Oil & Pomegranate Balsamic Glazed Halibut

A light, citrusy halibut dish with a fruity, tangy balsamic glaze.

Ingredients:

• 2 lbs halibut fillets
• ½ cup Meyer lemon olive oil
• ⅓ cup pomegranate balsamic vinegar
• 2 tbsp honey
• 2 cloves garlic, minced
• 1 tsp Dijon mustard
• ½ tsp sea salt
• ¼ tsp black pepper
• Fresh arugula for garnish

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a small saucepan, whisk together pomegranate balsamic vinegar, honey, garlic, and Dijon mustard. Simmer over low heat for 3-4 minutes until slightly thickened.
3. Place halibut on the baking sheet, brush with Meyer lemon olive oil, and season with salt and pepper.
4. Bake for 12-15 minutes, basting with the balsamic glaze halfway through.
5. Drizzle extra balsamic glaze over the cooked halibut and serve over fresh arugula.

Rosemary Olive Oil & Cranberry Orange Balsamic Glazed Salmon

A perfect blend of herbal and citrus flavors that complement the richness of salmon.

Ingredients:

• 2 lbs salmon fillet, skin-on
• ½ cup rosemary olive oil
• ⅓ cup cranberry orange balsamic vinegar
• ¼ cup maple syrup
• 2 cloves garlic, minced
• 1 tbsp Dijon mustard
• ½ tsp sea salt
• ¼ tsp black pepper
• Fresh rosemary for garnish

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a saucepan over low heat, whisk together cranberry orange balsamic vinegar, maple syrup, garlic, and Dijon mustard. Simmer for 3-4 minutes until slightly thickened.
3. Place salmon on the baking sheet, brush with rosemary olive oil, and season with salt and pepper.
4. Bake for 12-15 minutes, basting with the balsamic glaze halfway through.
5. Drizzle with additional glaze before serving and garnish with fresh rosemary.

Habanero Mango Olive Oil & Pineapple Balsamic Spicy Shrimp Stir-Fry

A tropical, spicy shrimp stir-fry packed with heat and a touch of sweetness.

Ingredients:

• 2 lbs large shrimp, peeled and deveined
• ½ cup habanero mango olive oil
• ⅓ cup pineapple balsamic vinegar
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, sliced
• 2 cloves garlic, minced
• 1 tbsp honey
• ½ tsp sea salt
• ¼ tsp red pepper flakes (optional)
• Fresh cilantro for garnish

Instructions:

1. Heat habanero mango olive oil in a large skillet over medium-high heat.
2. Add shrimp and sauté for 3-4 minutes until pink. Remove from skillet.
3. In the same skillet, sauté bell peppers, onion, and garlic for 2-3 minutes until slightly softened.
4. Return shrimp to the skillet, add pineapple balsamic vinegar, honey, and salt. Stir well and cook for another 2 minutes.
5. Serve hot, garnished with fresh cilantro.

Butter Olive Oil & Green Apple Balsamic Seared Scallops

A rich and buttery scallop dish with a sweet, tart green apple balsamic glaze.

Ingredients:

• 1 ½ lbs sea scallops, patted dry
• ½ cup butter olive oil
• ⅓ cup green apple balsamic vinegar
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• ¼ cup dry white wine
• ½ tsp sea salt
• ¼ tsp black pepper
• Fresh thyme for garnish

Instructions:

1. Heat butter olive oil in a large skillet over medium-high heat. Season scallops with salt and pepper.
2. Sear scallops for 2-3 minutes per side until golden brown. Remove from skillet and set aside.
3. Lower heat, add butter and garlic, and sauté for 1 minute. Deglaze with white wine and green apple balsamic vinegar, simmering for 3-4 minutes until slightly reduced.
4. Return scallops to the pan, spooning the sauce over them for 1 minute.
5. Plate scallops, drizzle with extra balsamic reduction, and garnish with fresh thyme.

Herb de Provence Olive Oil & Fig Balsamic Baked Cod

A Mediterranean-inspired cod dish with deep herbal and fruity flavors.

Ingredients:

• 2 lbs cod fillets
• ½ cup herb de Provence olive oil
• ⅓ cup fig balsamic vinegar
• ¼ cup white wine
• 2 cloves garlic, minced
• 1 tsp sea salt
• ½ tsp black pepper
• ¼ cup chopped sun-dried tomatoes
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 375°F. Grease a baking dish with herb de Provence olive oil.
2. In a small bowl, whisk together fig balsamic vinegar, white wine, garlic, salt, and pepper.
3. Place cod fillets in the baking dish, pour the balsamic mixture over them, and top with sun-dried tomatoes.
4. Bake for 15-20 minutes, basting with the juices once halfway through.
5. Serve garnished with fresh parsley and an extra drizzle of fig balsamic vinegar.

Jalapeño Olive Oil & Grapefruit Balsamic Grilled Tuna Steaks

A bold, citrusy grilled tuna dish with a slight kick from jalapeño olive oil.

Ingredients:

• 2 lbs tuna steaks
• ½ cup jalapeño olive oil
• ⅓ cup grapefruit balsamic vinegar
• Juice of 1 lime
• 1 tsp smoked paprika
• ½ tsp sea salt
• ¼ tsp black pepper
• Fresh cilantro for garnish

Instructions:

1. In a bowl, whisk together jalapeño olive oil, grapefruit balsamic vinegar, lime juice, paprika, salt, and pepper.
2. Marinate tuna steaks for 30 minutes.
3. Preheat grill to medium-high heat. Grill tuna for 2-3 minutes per side for medium-rare, or longer for desired doneness.
4. Drizzle with extra grapefruit balsamic vinegar before serving and garnish with fresh cilantro.

Garlic & Roasted Chili Olive Oil and Chocolate Balsamic Glazed Grilled Octopus

A unique combination of heat, umami, and slight sweetness that enhances the delicate texture of grilled octopus.

Ingredients:

• 2 lbs octopus, cleaned
• ½ cup garlic & roasted chili olive oil
• ⅓ cup chocolate balsamic vinegar
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• ½ tsp sea salt
• ¼ tsp black pepper
• Juice of 1 lemon
• Fresh parsley for garnish

Instructions:

1. Bring a large pot of salted water to a boil. Submerge the octopus and cook for 45 minutes until tender. Remove and let cool slightly.
2. In a small bowl, whisk together garlic & roasted chili olive oil, chocolate balsamic vinegar, honey, garlic, paprika, salt, and pepper.
3. Preheat grill to high heat. Cut octopus into sections and brush with the marinade.
4. Grill for 3-4 minutes per side until charred. Drizzle with lemon juice and extra chocolate balsamic vinegar before serving. Garnish with fresh parsley.

Basil Olive Oil & Raspberry Balsamic Pan-Seared Mahi-Mahi

A fresh and slightly sweet dish that pairs well with a summer salad or roasted vegetables.

Ingredients:

• 2 lbs mahi-mahi fillets
• ½ cup basil olive oil
• ⅓ cup raspberry balsamic vinegar
• ¼ cup white wine
• 2 cloves garlic, minced
• ½ tsp sea salt
• ¼ tsp black pepper
• ¼ cup cherry tomatoes, halved
• Fresh basil leaves for garnish

Instructions:

1. Heat basil olive oil in a large skillet over medium heat.
2. Season mahi-mahi with salt and pepper, then sear for 3-4 minutes per side until golden. Remove and set aside.
3. In the same pan, add garlic and cook for 1 minute. Deglaze with white wine and raspberry balsamic vinegar, letting it simmer for 2 minutes.
4. Add cherry tomatoes and return the fish to the pan. Spoon the sauce over the fish and cook for 2 more minutes.
5. Serve topped with fresh basil and extra raspberry balsamic vinegar.

Tuscan Herb Olive Oil & Lemon Balsamic Baked Clams

A light, herbaceous dish with a citrusy balsamic twist.

Ingredients:

• 2 dozen fresh clams, scrubbed
• ½ cup Tuscan herb olive oil
• ⅓ cup lemon balsamic vinegar
• ¼ cup dry white wine
• 3 cloves garlic, minced
• 1 tsp red pepper flakes
• ½ tsp sea salt
• ¼ cup chopped parsley
• ½ cup breadcrumbs (optional, for a crispy topping)

Instructions:

1. Preheat oven to 375°F. Place clams in a baking dish.
2. In a bowl, whisk together Tuscan herb olive oil, lemon balsamic vinegar, white wine, garlic, red pepper flakes, and salt.
3. Pour the mixture over the clams and cover with foil. Bake for 12-15 minutes until the clams open. Discard any unopened clams.
4. For a crispy topping, sprinkle breadcrumbs over the clams and broil for 2 minutes until golden.
5. Garnish with fresh parsley and serve with crusty bread.

Meyer Lemon Olive Oil & Peach Balsamic Seared Crab Cakes

These golden crab cakes have a bright citrusy note with a hint of sweetness.

Ingredients:

• 1 lb lump crab meat
• ½ cup Meyer lemon olive oil
• ⅓ cup peach balsamic vinegar
• ½ cup breadcrumbs
• 1 egg, beaten
• 1 tbsp Dijon mustard
• 1 tbsp mayonnaise
• 1 tbsp chopped chives
• 1 tsp sea salt
• ½ tsp black pepper
• Lemon wedges for serving

Instructions:

1. In a bowl, combine crab meat, breadcrumbs, egg, Dijon mustard, mayonnaise, chives, salt, and pepper. Mix gently.
2. Form the mixture into patties. Refrigerate for 30 minutes to firm up.
3. Heat Meyer lemon olive oil in a large skillet over medium-high heat. Sear the crab cakes for 3-4 minutes per side until golden.
4. Drizzle with peach balsamic vinegar before serving. Serve with lemon wedges.

Garlic Olive Oil & Pomegranate Balsamic Steamed Mussels

A simple yet flavorful seafood dish with a bright, tangy balsamic sauce.

Ingredients:

• 2 lbs fresh mussels, scrubbed and debearded
• ½ cup garlic olive oil
• ⅓ cup pomegranate balsamic vinegar
• ½ cup dry white wine
• 3 cloves garlic, minced
• 1 small shallot, minced
• ½ tsp sea salt
• ¼ tsp black pepper
• Fresh parsley for garnish

Instructions:

1. Heat garlic olive oil in a large pot over medium heat. Add shallot and garlic, sauté for 2 minutes.
2. Pour in white wine and pomegranate balsamic vinegar, then bring to a simmer.
3. Add mussels, cover, and steam for 5-7 minutes until they open. Discard any that remain closed.
4. Serve mussels with the cooking liquid, garnished with fresh parsley.

Persian Lime Olive Oil & Coconut Balsamic Grilled Snapper

A tropical-inspired dish with a balance of zesty lime and creamy coconut balsamic.

Ingredients:

• 2 lbs red snapper fillets
• ½ cup Persian lime olive oil
• ⅓ cup coconut balsamic vinegar
• Juice of 1 lime
• 1 tsp smoked paprika
• ½ tsp sea salt
• ¼ tsp black pepper
• Fresh cilantro for garnish

Instructions:

1. In a bowl, whisk together Persian lime olive oil, coconut balsamic vinegar, lime juice, paprika, salt, and pepper.
2. Marinate snapper fillets for 30 minutes.
3. Preheat grill to medium-high heat. Grill snapper for 4-5 minutes per side until flaky.
4. Drizzle with extra coconut balsamic vinegar before serving and garnish with fresh cilantro.

Black Truffle Olive Oil & Bordeaux Cherry Balsamic Grilled Lobster Tails

A luxurious, earthy lobster dish with a deep cherry balsamic glaze.

Ingredients:

• 4 lobster tails, split in half
• ½ cup black truffle olive oil
• ⅓ cup Bordeaux cherry balsamic vinegar
• 2 tbsp unsalted butter, melted
• 2 cloves garlic, minced
• ½ tsp smoked paprika
• ½ tsp sea salt
• Fresh thyme for garnish

Instructions:

1. Preheat grill to medium-high heat.
2. In a bowl, whisk together black truffle olive oil, Bordeaux cherry balsamic vinegar, melted butter, garlic, paprika, and salt.
3. Brush lobster tails generously with the mixture.
4. Grill lobster tails, shell-side down, for 5-6 minutes, basting once.
5. Flip and grill for another 2-3 minutes until slightly charred.
6. Drizzle with extra Bordeaux cherry balsamic vinegar and garnish with fresh thyme.

Garlic & Roasted Chili Olive Oil & Blueberry Balsamic Seared Tuna

A sweet, spicy, and umami-packed tuna dish.

Ingredients:

• 2 lbs ahi tuna steaks
• ½ cup garlic & roasted chili olive oil
• ⅓ cup blueberry balsamic vinegar
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tsp sea salt
• ½ tsp black pepper
• 1 tbsp sesame seeds
• Fresh scallions for garnish

Instructions:

1. In a bowl, whisk together garlic & roasted chili olive oil, blueberry balsamic vinegar, soy sauce, honey, salt, and pepper.
2. Marinate tuna steaks for 30 minutes.
3. Heat a skillet over high heat and sear tuna for 1-2 minutes per side for medium-rare.
4. Slice thinly, drizzle with extra balsamic, and sprinkle with sesame seeds and fresh scallions.

Rosemary Olive Oil & Fig Balsamic Roasted Whole Branzino

A Mediterranean-inspired whole fish dish with sweet and savory flavors.

Ingredients:

• 2 whole branzino, cleaned and gutted
• ½ cup rosemary olive oil
• ⅓ cup fig balsamic vinegar
• 1 lemon, sliced
• 4 cloves garlic, sliced
• 1 tsp sea salt
• ½ tsp black pepper
• 1 tbsp fresh thyme leaves

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Stuff branzino with lemon slices, garlic, and thyme.
3. Drizzle with rosemary olive oil and season with salt and pepper.
4. Roast for 20-25 minutes, basting with fig balsamic vinegar halfway through.
5. Drizzle with extra balsamic before serving.

Herb de Provence Olive Oil & Mango Balsamic Shrimp Skewers

A fragrant, sweet, and herbal dish perfect for grilling.

Ingredients:

• 2 lbs large shrimp, peeled and deveined
• ½ cup herb de Provence olive oil
• ⅓ cup mango balsamic vinegar
• 1 tbsp honey
• 1 tsp Dijon mustard
• ½ tsp sea salt
• ¼ tsp black pepper
• Fresh basil for garnish

Instructions:

1. In a bowl, whisk together herb de Provence olive oil, mango balsamic vinegar, honey, Dijon mustard, salt, and pepper.
2. Marinate shrimp for 30 minutes.
3. Thread onto skewers and grill for 2-3 minutes per side.
4. Drizzle with extra balsamic before serving and garnish with fresh basil.

Meyer Lemon Olive Oil & Green Apple Balsamic Pan-Fried Halibut

A citrusy and tart dish with a delicate balance of flavors.

Ingredients:

• 2 lbs halibut fillets
• ½ cup Meyer lemon olive oil
• ⅓ cup green apple balsamic vinegar
• ¼ cup white wine
• 2 cloves garlic, minced
• 1 tsp sea salt
• ½ tsp black pepper
• Fresh arugula for serving

Instructions:

1. Heat Meyer lemon olive oil in a skillet over medium heat.
2. Season halibut with salt and pepper, then sear for 3-4 minutes per side. Remove and set aside.
3. Deglaze the pan with white wine and green apple balsamic vinegar, simmering for 2 minutes.
4. Serve halibut over fresh arugula, drizzled with the balsamic sauce.

Tuscan Herb Olive Oil & Pomegranate Balsamic Braised Clams

A rich, aromatic dish with deep flavors.

Ingredients:

• 2 lbs fresh clams, scrubbed
• ½ cup Tuscan herb olive oil
• ⅓ cup pomegranate balsamic vinegar
• ½ cup dry white wine
• 2 cloves garlic, minced
• 1 small shallot, minced
• ½ tsp sea salt
• ¼ tsp black pepper
• Fresh parsley for garnish

Instructions:

1. Heat Tuscan herb olive oil in a large pot over medium heat. Add shallot and garlic, sauté for 2 minutes.
2. Pour in white wine and pomegranate balsamic vinegar, then bring to a simmer.
3. Add clams, cover, and steam for 5-7 minutes until they open. Discard any that remain closed.
4. Serve mussels with the cooking liquid, garnished with fresh parsley.

Jalapeño Olive Oil & Blackberry Balsamic Grilled Swordfish

A smoky, spicy dish with a fruity balsamic glaze.

Ingredients:

• 2 lbs swordfish steaks
• ½ cup jalapeño olive oil
• ⅓ cup blackberry balsamic vinegar
• 1 tbsp honey
• Juice of 1 lime
• ½ tsp smoked paprika
• ½ tsp sea salt
• Fresh cilantro for garnish

Instructions:

1. In a bowl, whisk together jalapeño olive oil, blackberry balsamic vinegar, honey, lime juice, paprika, and salt.
2. Marinate swordfish steaks for 30 minutes.
3. Preheat grill to medium-high heat and grill for 4-5 minutes per side.
4. Drizzle with extra blackberry balsamic vinegar before serving and garnish with

Garlic Mushroom Olive Oil & Bordeaux Cherry Balsamic Crab-Stuffed Salmon

A decadent dish where flaky salmon is stuffed with a rich crab mixture and glazed with a cherry balsamic reduction.

Ingredients:

• 2 lbs salmon fillet, skin-on, cut into 4 portions
• 1 cup lump crab meat
• ½ cup garlic mushroom olive oil
• ⅓ cup Bordeaux cherry balsamic vinegar
• ¼ cup cream cheese, softened
• ¼ cup breadcrumbs
• 2 tbsp chopped parsley
• 2 cloves garlic, minced
• 1 tsp sea salt
• ½ tsp black pepper
• Lemon wedges for serving

Instructions:

1. Preheat oven to 375°F.
2. In a bowl, mix crab meat, garlic mushroom olive oil, cream cheese, breadcrumbs, parsley, garlic, salt, and pepper.
3. Cut a pocket into each salmon portion and stuff with the crab mixture.
4. Place salmon on a baking sheet, brush with Bordeaux cherry balsamic vinegar, and bake for 15-18 minutes.
5. Drizzle with extra balsamic and serve with lemon wedges.

Habanero Mango Olive Oil & Fig Balsamic Glazed Grilled Prawns

A spicy-sweet dish with succulent prawns coated in a rich balsamic glaze.

Ingredients:

• 2 lbs large prawns, shell-on
• ½ cup habanero mango olive oil
• ⅓ cup fig balsamic vinegar
• 1 tbsp honey
• 1 tsp smoked paprika
• ½ tsp sea salt
• ¼ tsp black pepper
• Fresh cilantro for garnish

Instructions:

1. In a bowl, whisk together habanero mango olive oil, fig balsamic vinegar, honey, paprika, salt, and pepper.
2. Marinate prawns for 30 minutes.
3. Preheat grill to high heat and grill prawns for 3-4 minutes per side.
4. Drizzle with extra balsamic before serving and garnish with cilantro.

Butter Olive Oil & Lemon Balsamic Baked Scallops

A rich and citrusy scallop dish with a silky balsamic reduction.

Ingredients:

• 1 ½ lbs sea scallops
• ½ cup butter olive oil
• ⅓ cup lemon balsamic vinegar
• ¼ cup dry white wine
• 2 cloves garlic, minced
• ½ tsp sea salt
• ¼ tsp black pepper
• ¼ cup grated Parmesan cheese
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 400°F.
2. In a baking dish, combine butter olive oil, lemon balsamic vinegar, white wine, garlic, salt, and pepper.
3. Add scallops to the dish and bake for 12-15 minutes.
4. Sprinkle with Parmesan cheese and broil for an additional 2 minutes.
5. Garnish with parsley and drizzle with extra balsamic.

Meyer Lemon Olive Oil & Raspberry Balsamic Cedar-Plank Salmon

A smoky, citrus-infused dish with a touch of sweetness.

Ingredients:

• 2 lbs salmon fillet, skin-on
• ½ cup Meyer lemon olive oil
• ⅓ cup raspberry balsamic vinegar
• 2 tbsp Dijon mustard
• 1 tbsp honey
• 1 tsp sea salt
• ½ tsp black pepper
• Cedar plank (soaked in water for 1 hour)

Instructions:

1. Preheat grill to medium-high heat.
2. In a bowl, mix Meyer lemon olive oil, raspberry balsamic vinegar, Dijon mustard, honey, salt, and pepper.
3. Place salmon on the soaked cedar plank and brush with the mixture.
4. Grill with the lid closed for 15-20 minutes.
5. Drizzle with extra balsamic before serving.

Persian Lime Olive Oil & Coconut Balsamic Seared Swordfish

A tropical dish with bright citrus and creamy coconut flavors.

Ingredients:

• 2 lbs swordfish steaks
• ½ cup Persian lime olive oil
• ⅓ cup coconut balsamic vinegar
• 1 tbsp honey
• Juice of 1 lime
• ½ tsp sea salt
• ¼ tsp black pepper
• Fresh cilantro for garnish

Instructions:

1. In a bowl, whisk together Persian lime olive oil, coconut balsamic vinegar, honey, lime juice, salt, and pepper.
2. Marinate swordfish for 30 minutes.
3. Heat a skillet over medium-high heat and sear swordfish for 4-5 minutes per side.
4. Drizzle with extra balsamic before serving and garnish with cilantro.

Rosemary Olive Oil & Green Apple Balsamic Baked Trout

A delicate, herby fish dish with a crisp, tart balsamic accent.

Ingredients:

• 2 whole trout, cleaned and gutted
• ½ cup rosemary olive oil
• ⅓ cup green apple balsamic vinegar
• 1 lemon, sliced
• 3 cloves garlic, minced
• ½ tsp sea salt
• ½ tsp black pepper
• Fresh thyme for garnish

Instructions:

1. Preheat oven to 375°F.
2. Stuff trout with lemon slices and garlic, then place on a baking sheet.
3. Brush with rosemary olive oil and season with salt and pepper.
4. Bake for 20-25 minutes, basting with green apple balsamic vinegar halfway through.
5. Drizzle with extra balsamic and garnish with thyme.

Tuscan Herb Olive Oil & Cranberry Orange Balsamic Grilled Calamari

A vibrant, herbaceous calamari dish with a tangy, slightly sweet finish.

Ingredients:

• 2 lbs fresh calamari, cleaned and cut into rings
• ½ cup Tuscan herb olive oil
• ⅓ cup cranberry orange balsamic vinegar
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• ½ tsp sea salt
• ¼ tsp black pepper
• Fresh parsley for garnish

Instructions:

1. In a bowl, whisk together Tuscan herb olive oil, cranberry orange balsamic vinegar, garlic, paprika, salt, and pepper.
2. Marinate calamari for 20 minutes.
3. Preheat grill to high heat. Grill calamari for 1-2 minutes per side until lightly charred.
4. Drizzle with extra balsamic and garnish with parsley.

Garlic Olive Oil & Pomegranate Balsamic Glazed Shrimp & Scallop Skewers

A beautifully balanced dish with a tangy-sweet balsamic glaze and rich garlic undertones.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 lb sea scallops
• ½ cup garlic olive oil
• ⅓ cup pomegranate balsamic vinegar
• 2 tbsp honey
• 2 cloves garlic, minced
• ½ tsp smoked paprika
• ½ tsp sea salt
• ¼ tsp black pepper
• Wooden or metal skewers

Instructions:

1. In a bowl, whisk together garlic olive oil, pomegranate balsamic vinegar, honey, garlic, paprika, salt, and pepper.
2. Marinate shrimp and scallops for 30 minutes.
3. Preheat grill to medium-high heat and thread shrimp and scallops onto skewers.
4. Grill for 3-4 minutes per side, basting with additional balsamic glaze.
5. Drizzle with extra balsamic before serving.

Black Truffle Olive Oil & Fig Balsamic Butter Poached Lobster

A luxurious, buttery lobster dish infused with deep truffle and fig flavors.

Ingredients:

• 4 lobster tails, split in half
• ½ cup black truffle olive oil
• ⅓ cup fig balsamic vinegar
• ½ cup unsalted butter
• 2 cloves garlic, minced
• ½ tsp sea salt
• ½ tsp black pepper
• Fresh thyme for garnish

Instructions:

1. Heat black truffle olive oil and butter in a saucepan over low heat. Add garlic, salt, and pepper.
2. Add lobster tails and poach for 6-8 minutes, basting continuously.
3. Drizzle with fig balsamic vinegar and garnish with fresh thyme before serving.

Habanero Mango Olive Oil & Pineapple Balsamic Spicy Crab Legs

A fiery tropical crab dish with a punch of heat and tangy sweetness.

Ingredients:

• 2 lbs king crab legs, split
• ½ cup habanero mango olive oil
• ⅓ cup pineapple balsamic vinegar
• 2 tbsp honey
• 2 cloves garlic, minced
• 1 tsp sea salt
• ½ tsp red pepper flakes
• Lemon wedges for serving

Instructions:

1. In a saucepan, heat habanero mango olive oil, pineapple balsamic vinegar, honey, garlic, salt, and red pepper flakes. Simmer for 2-3 minutes.
2. Brush the mixture over crab legs.
3. Grill or broil for 5-7 minutes, basting once.
4. Serve with lemon wedges and drizzle with extra balsamic.

Persian Lime Olive Oil & Green Apple Balsamic Mahi-Mahi

A bright, citrusy, and slightly tart fish dish perfect for a refreshing meal.

Ingredients:

• 2 lbs mahi-mahi fillets
• ½ cup Persian lime olive oil
• ⅓ cup green apple balsamic vinegar
• 1 tbsp Dijon mustard
• 1 tsp sea salt
• ½ tsp black pepper
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 400°F.
2. Whisk together Persian lime olive oil, green apple balsamic vinegar, Dijon mustard, salt, and pepper.
3. Brush over mahi-mahi fillets and bake for 12-15 minutes.
4. Drizzle with extra balsamic before serving and garnish with parsley.

Garlic Mushroom Olive Oil & Bordeaux Cherry Balsamic Pan-Seared Scallops

A rich, earthy, and fruity scallop dish perfect for a romantic dinner.

Ingredients:

• 1 ½ lbs sea scallops
• ½ cup garlic mushroom olive oil
• ⅓ cup Bordeaux cherry balsamic vinegar
• ¼ cup dry white wine
• 2 cloves garlic, minced
• ½ tsp sea salt
• ¼ tsp black pepper
• Fresh thyme for garnish

Instructions:

1. Heat garlic mushroom olive oil in a skillet over medium-high heat.
2. Sear scallops for 2-3 minutes per side. Remove and set aside.
3. Deglaze the pan with white wine and Bordeaux cherry balsamic vinegar, simmering for 2 minutes.
4. Return scallops to the pan, spooning the sauce over them.
5. Garnish with thyme and drizzle with extra balsamic.

Jalapeño Olive Oil & Raspberry Balsamic Blackened Tuna

A smoky, spicy, and slightly sweet tuna dish with bold flavors.

Ingredients:

• 2 lbs tuna steaks
• ½ cup jalapeño olive oil
• ⅓ cup raspberry balsamic vinegar
• 1 tsp smoked paprika
• ½ tsp cayenne pepper
• ½ tsp sea salt
• ¼ tsp black pepper
• Fresh cilantro for garnish

Instructions:

1. In a bowl, mix jalapeño olive oil, raspberry balsamic vinegar, paprika, cayenne, salt, and pepper.
2. Rub the mixture onto the tuna steaks and let sit for 15 minutes.
3. Heat a skillet over high heat and sear tuna for 2-3 minutes per side.
4. Drizzle with extra balsamic and garnish with cilantro.

Rosemary Olive Oil & Lemon Balsamic Whole Roasted Snapper

A Mediterranean-inspired whole fish dish with bright, herbal flavors.

Ingredients:

• 2 whole snapper, cleaned and gutted
• ½ cup rosemary olive oil
• ⅓ cup lemon balsamic vinegar
• 1 lemon, sliced
• 3 cloves garlic, minced
• ½ tsp sea salt
• ½ tsp black pepper
• Fresh thyme for garnish

Instructions:

1. Preheat oven to 400°F.
2. Stuff snapper with lemon slices and garlic. Place on a baking sheet.
3. Drizzle with rosemary olive oil, lemon balsamic vinegar, salt, and pepper.
4. Roast for 25-30 minutes, basting with additional balsamic halfway through.
5. Garnish with fresh thyme before serving.

Tuscan Herb Olive Oil & Chocolate Balsamic Glazed Grilled Swordfish

A savory dish with a hint of deep, rich chocolate balsamic.

Ingredients:

• 2 lbs swordfish steaks
• ½ cup Tuscan herb olive oil
• ⅓ cup chocolate balsamic vinegar
• 1 tbsp honey
• 1 tsp sea salt
• ½ tsp black pepper
• Fresh parsley for garnish

Instructions:

1. In a bowl, whisk together Tuscan herb olive oil, chocolate balsamic vinegar, honey, salt, and pepper.
2. Marinate swordfish steaks for 30 minutes.
3. Preheat grill to medium-high heat and grill for 4-5 minutes per side.
4. Drizzle with extra balsamic before serving and garnish with parsley.

Pear Balsamic & Rosemary Olive Oil Roasted Sea Bass

A beautifully balanced dish with earthy rosemary and sweet pear balsamic.

Ingredients:

• 2 lbs sea bass fillets
• ½ cup rosemary olive oil
• ⅓ cup pear balsamic vinegar
• 2 cloves garlic, minced
• 1 tbsp Dijon mustard
• 1 tsp sea salt
• ½ tsp black pepper
• Fresh thyme for garnish

Instructions:

1. Preheat oven to 400°F.
2. In a bowl, whisk together rosemary olive oil, pear balsamic vinegar, Dijon mustard, garlic, salt, and pepper.
3. Place sea bass fillets on a baking sheet and brush with the mixture.
4. Roast for 15-20 minutes, basting with extra balsamic.
5. Garnish with fresh thyme before serving.

Peach Balsamic & Basil Olive Oil Grilled Shrimp

A summery shrimp dish with sweet peach and aromatic basil flavors.

Ingredients:

• 2 lbs large shrimp, peeled and deveined
• ½ cup basil olive oil
• ⅓ cup peach balsamic vinegar
• 1 tbsp honey
• ½ tsp sea salt
• ¼ tsp black pepper
• Fresh basil for garnish

Instructions:

1. In a bowl, whisk together basil olive oil, peach balsamic vinegar, honey, salt, and pepper.
2. Marinate shrimp for 30 minutes.
3. Preheat grill to medium-high heat and grill shrimp for 2-3 minutes per side.
4. Drizzle with extra balsamic before serving and garnish with fresh basil.

Grapefruit Balsamic & Meyer Lemon Olive Oil Seared Scallops

A bright, citrusy dish with a refreshing grapefruit balsamic glaze.

Ingredients:

• 1 ½ lbs sea scallops
• ½ cup Meyer lemon olive oil
• ⅓ cup grapefruit balsamic vinegar
• ¼ cup dry white wine
• 2 cloves garlic, minced
• ½ tsp sea salt
• ¼ tsp black pepper
• Fresh dill for garnish

Instructions:

1. Heat Meyer lemon olive oil in a skillet over medium-high heat.
2. Sear scallops for 2-3 minutes per side. Remove and set aside.
3. Deglaze the pan with white wine and grapefruit balsamic vinegar, simmering for 2 minutes.
4. Return scallops to the pan, spooning the sauce over them.
5. Garnish with fresh dill before serving.

Blackberry Balsamic & Persian Lime Olive Oil Baked Halibut

A unique, slightly tart dish with a touch of berry sweetness.

Ingredients:

• 2 lbs halibut fillets
• ½ cup Persian lime olive oil
• ⅓ cup blackberry balsamic vinegar
• 1 tbsp Dijon mustard
• 1 tsp sea salt
• ½ tsp black pepper
• Fresh mint for garnish

Instructions:

1. Preheat oven to 375°F.
2. In a bowl, whisk together Persian lime olive oil, blackberry balsamic vinegar, Dijon mustard, salt, and pepper.
3. Place halibut fillets on a baking sheet and brush with the mixture.
4. Bake for 12-15 minutes, basting once.
5. Drizzle with extra balsamic before serving and garnish with fresh mint.

Coconut Balsamic & Habanero Mango Olive Oil Spicy Grilled Swordfish

A tropical, spicy dish with a hint of coconut sweetness.

Ingredients:

• 2 lbs swordfish steaks
• ½ cup habanero mango olive oil
• ⅓ cup coconut balsamic vinegar
• 1 tbsp honey
• Juice of 1 lime
• ½ tsp sea salt
• ¼ tsp red pepper flakes
• Fresh cilantro for garnish

Instructions:

1. In a bowl, whisk together habanero mango olive oil, coconut balsamic vinegar, honey, lime juice, salt, and red pepper flakes.
2. Marinate swordfish for 30 minutes.
3. Preheat grill to medium-high heat and grill for 4-5 minutes per side.
4. Drizzle with extra balsamic before serving and garnish with cilantro.

Pomegranate Balsamic & Herb de Provence Olive Oil Roasted Clams

A Mediterranean-inspired dish with deep herbal and fruity flavors.

Ingredients:

• 2 lbs fresh clams, scrubbed
• ½ cup herb de Provence olive oil
• ⅓ cup pomegranate balsamic vinegar
• ½ cup dry white wine
• 2 cloves garlic, minced
• 1 small shallot, minced
• ½ tsp sea salt
• ¼ tsp black pepper
• Fresh parsley for garnish

Instructions:

1. Heat herb de Provence olive oil in a large pot over medium heat. Add shallot and garlic, sauté for 2 minutes.
2. Pour in white wine and pomegranate balsamic vinegar, then bring to a simmer.
3. Add clams, cover, and steam for 5-7 minutes until they open. Discard any that remain closed.
4. Serve clams with the cooking liquid, garnished with fresh parsley.

Mango Balsamic & Jalapeño Olive Oil Spicy Glazed Mahi-Mahi

A spicy-sweet dish with bold tropical flavors.

Ingredients:

• 2 lbs mahi-mahi fillets
• ½ cup jalapeño olive oil
• ⅓ cup mango balsamic vinegar
• 1 tbsp honey
• 1 tsp sea salt
• ½ tsp black pepper
• Fresh cilantro for garnish

Instructions:

1. Preheat oven to 400°F.
2. In a bowl, whisk together jalapeño olive oil, mango balsamic vinegar, honey, salt, and pepper.
3. Brush over mahi-mahi fillets and bake for 12-15 minutes.
4. Drizzle with extra balsamic before serving and garnish with cilantro.

Lavender Balsamic & Butter Olive Oil Poached Lobster Tails

A floral, buttery lobster dish with a subtle lavender finish.

Ingredients:

• 4 lobster tails, split in half
• ½ cup butter olive oil
• ⅓ cup lavender balsamic vinegar
• ½ cup unsalted butter
• 2 cloves garlic, minced
• ½ tsp sea salt
• ½ tsp black pepper
• Fresh chives for garnish

Instructions:

1. Heat butter olive oil and butter in a saucepan over low heat. Add garlic, salt, and pepper.
2. Add lobster tails and poach for 6-8 minutes, basting continuously.
3. Drizzle with lavender balsamic vinegar before serving and garnish with chives.