Rich Depth, Ocean Freshness—Seafood and 25 Star Balsamic in Perfect Harmony

Balsamic Honey Glazed Swordfish with Grilled Asparagus

This hearty and flavorful dish highlights the meaty texture of swordfish, complemented by a rich balsamic honey glaze and tender grilled asparagus.

Ingredients:

For the Swordfish:

4 swordfish steaks (6 oz each)
⅓ cup 25 Star Dark Barrel Aged Balsamic
2 tbsp honey
2 tbsp Dijon mustard
2 tbsp Garlic Olive Oil
1 tsp sea salt
½ tsp black pepper
½ tsp smoked paprika

For the Grilled Asparagus:

1 bunch asparagus, trimmed
1 tbsp Meyer Lemon Olive Oil
½ tsp sea salt
¼ tsp black pepper
½ tsp red pepper flakes (optional)

Instructions:

Prepare the balsamic glaze: In a saucepan over medium heat, combine the 25 Star Dark Barrel Aged Balsamic, honey, and Dijon mustard. Simmer for 5 minutes until slightly thickened. Set aside.
Season the swordfish: Pat the swordfish steaks dry and brush with Garlic Olive Oil. Season with salt, pepper, and smoked paprika.
Grill the swordfish: Preheat a grill or grill pan over medium-high heat. Grill the swordfish for 4-5 minutes per side, brushing with the balsamic glaze during the last few minutes of cooking.
Prepare the asparagus: Toss asparagus with Meyer Lemon Olive Oil, salt, and pepper. Grill for 3-4 minutes until tender.
Serve: Plate the swordfish with grilled asparagus, drizzling additional balsamic glaze over the top.

Balsamic Glazed Tuna Steaks with Mango Salsa

This dish pairs the deep umami of seared tuna with a refreshing mango salsa and a tangy balsamic glaze.

Ingredients:

For the Tuna Steaks:

4 ahi tuna steaks (6 oz each)
¼ cup 25 Star Dark Barrel Aged Balsamic
2 tbsp honey
2 tbsp Persian Lime Olive Oil
1 tbsp soy sauce
1 tsp sea salt
½ tsp black pepper
½ tsp crushed red pepper flakes

For the Mango Salsa:

1 ripe mango, diced
½ red onion, finely chopped
1 small jalapeño, finely diced
¼ cup fresh cilantro, chopped
1 tbsp fresh lime juice
½ tsp salt

Instructions:

Prepare the balsamic glaze: In a small saucepan, combine 25 Star Dark Barrel Aged Balsamic, honey, and soy sauce. Simmer for 5 minutes until slightly thickened. Set aside.
Make the mango salsa: In a bowl, combine diced mango, red onion, jalapeño, cilantro, lime juice, and salt. Mix well and let sit for 10 minutes.
Prepare the tuna: Brush tuna steaks with Persian Lime Olive Oil and season with salt, pepper, and red pepper flakes.
Sear the tuna: Heat a skillet or grill pan over high heat. Sear the tuna for 1-2 minutes per side for rare or 3-4 minutes for medium-rare.
Glaze and serve: Drizzle the balsamic glaze over the tuna steaks and serve with mango salsa.

Balsamic Butter Scallop Linguine

A luxurious pasta dish with seared scallops, a rich balsamic butter sauce, and linguine tossed with garlic and herbs.

Ingredients:

For the Scallops:

1 lb large sea scallops, patted dry
¼ cup 25 Star Dark Barrel Aged Balsamic
2 tbsp Garlic Mushroom Olive Oil
3 tbsp unsalted butter
1 tsp sea salt
½ tsp black pepper

For the Linguine:

12 oz linguine pasta
2 tbsp Garlic Olive Oil
3 cloves garlic, minced
½ cup dry white wine
1 tsp red pepper flakes (optional)
¼ cup fresh parsley, chopped
½ tsp sea salt
¼ tsp black pepper
½ cup grated Parmesan cheese (optional)

Instructions:

Prepare the pasta: Bring a large pot of salted water to a boil. Cook linguine according to package instructions. Drain and set aside.
Sear the scallops: Heat Garlic Mushroom Olive Oil in a large skillet over high heat. Season scallops with salt and pepper. Sear for 2 minutes per side until golden brown. Remove and set aside.
Make the balsamic butter sauce: In the same pan, reduce heat to medium. Add butter, 25 Star Dark Barrel Aged Balsamic, minced garlic, and white wine. Simmer for 3 minutes.
Combine everything: Toss the cooked linguine in the balsamic butter sauce. Add red pepper flakes, parsley, salt, and pepper.
Serve: Plate the pasta and top with seared scallops. Garnish with additional parsley and Parmesan cheese. Balsamic:

Balsamic Citrus Glazed Grilled Snapper with Avocado Salsa

This dish highlights the mild and slightly sweet flavor of snapper, enhanced with a tangy balsamic citrus glaze and a creamy avocado salsa.

Ingredients:

For the Snapper:

4 red snapper fillets (6 oz each)
¼ cup 25 Star Dark Barrel Aged Balsamic
2 tbsp honey
2 tbsp Meyer Lemon Olive Oil
1 tbsp fresh orange juice
1 tsp sea salt
½ tsp black pepper
½ tsp smoked paprika

For the Avocado Salsa:

1 ripe avocado, diced
½ cup cherry tomatoes, halved
¼ cup red onion, finely chopped
1 tbsp fresh lime juice
1 tbsp fresh cilantro, chopped
½ tsp salt

Instructions:

Prepare the balsamic glaze: In a small saucepan, combine 25 Star Dark Barrel Aged Balsamic, honey, Meyer Lemon Olive Oil, and fresh orange juice. Simmer for 5 minutes until slightly thickened. Set aside.
Prepare the salsa: In a bowl, combine avocado, cherry tomatoes, red onion, lime juice, cilantro, and salt. Mix gently and let sit for 10 minutes.
Grill the snapper: Preheat a grill or grill pan over medium-high heat. Brush the fillets with a little Meyer Lemon Olive Oil and season with salt, black pepper, and smoked paprika. Grill for 3-4 minutes per side until cooked through.
Glaze and serve: Brush the grilled snapper with the balsamic citrus glaze and serve topped with avocado salsa.

Balsamic Soy Glazed Black Cod with Sautéed Bok Choy

This Japanese-inspired dish features silky black cod marinated in a balsamic soy glaze and served alongside tender bok choy.

Ingredients:

For the Black Cod:

4 black cod fillets (6 oz each)
⅓ cup 25 Star Dark Barrel Aged Balsamic
¼ cup soy sauce
2 tbsp honey
1 tbsp Garlic & Roasted Chilis Olive Oil
1 tsp grated ginger
½ tsp sesame oil

For the Sautéed Bok Choy:

3 heads baby bok choy, halved
2 tbsp Garlic Olive Oil
1 clove garlic, minced
½ tsp red pepper flakes (optional)
½ tsp sea salt

Instructions:

Marinate the cod: In a bowl, whisk together 25 Star Dark Barrel Aged Balsamic, soy sauce, honey, Garlic & Roasted Chilis Olive Oil, grated ginger, and sesame oil. Place black cod fillets in a shallow dish and pour the marinade over them. Cover and marinate for at least 30 minutes.
Cook the cod: Preheat the oven to 400°F (200°C). Place the marinated cod fillets on a lined baking sheet and bake for 12-15 minutes, basting with extra marinade halfway through.
Sauté the bok choy: Heat Garlic Olive Oil in a large skillet over medium heat. Add garlic and red pepper flakes, then sauté for 30 seconds. Add bok choy, season with salt, and cook for 3-4 minutes until wilted.
Serve: Plate the balsamic soy-glazed black cod with the sautéed bok choy. Drizzle any extra glaze over the fish.

Balsamic Garlic Butter Prawns Over Herbed Polenta

Succulent prawns are tossed in a rich balsamic garlic butter sauce and served over creamy, herbed polenta for a comforting yet refined dish.

Ingredients:

For the Prawns:

1 lb large prawns, peeled and deveined
¼ cup 25 Star Dark Barrel Aged Balsamic
3 tbsp butter
2 tbsp Garlic Mushroom Olive Oil
2 cloves garlic, minced
½ tsp smoked paprika
½ tsp sea salt
¼ tsp black pepper
1 tbsp fresh parsley, chopped

For the Polenta:

1 cup cornmeal (polenta)
4 cups vegetable broth
½ cup grated Parmesan cheese
2 tbsp butter
½ tsp sea salt
¼ tsp black pepper
1 tbsp fresh thyme, chopped

Instructions:

Prepare the polenta: In a medium saucepan, bring vegetable broth to a boil. Slowly whisk in the cornmeal and reduce heat to low. Stir frequently for 15 minutes until thickened. Stir in Parmesan, butter, salt, black pepper, and thyme. Keep warm.
Cook the prawns: Heat Garlic Mushroom Olive Oil in a large skillet over medium-high heat. Add minced garlic and sauté for 30 seconds. Add prawns, smoked paprika, salt, and black pepper. Cook for 2 minutes per side until pink and opaque.
Make the balsamic garlic butter sauce: Reduce heat to low and add butter and 25 Star Dark Barrel Aged Balsamic to the prawns. Stir until the butter melts and the sauce thickens slightly, about 1 minute.
Serve: Spoon the herbed polenta onto plates and top with the balsamic garlic butter prawns. Garnish with fresh parsley.

Balsamic Glazed Crab Cakes with Lemon Aioli

Crispy, golden crab cakes are enhanced with a sweet and tangy balsamic glaze and served with a zesty lemon aioli for a refreshing contrast.

Ingredients:

For the Crab Cakes:

1 lb lump crab meat
½ cup panko breadcrumbs
1 egg, beaten
2 tbsp mayonnaise
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1 tsp Old Bay seasoning
½ tsp sea salt
¼ tsp black pepper
2 tbsp Garlic Olive Oil (for frying)

For the Balsamic Glaze:

¼ cup 25 Star Dark Barrel Aged Balsamic
1 tbsp honey
1 tbsp Dijon mustard

For the Lemon Aioli:

½ cup mayonnaise
1 tbsp fresh lemon juice
1 clove garlic, minced
½ tsp sea salt
¼ tsp black pepper

Instructions:

Make the aioli: In a small bowl, whisk together mayonnaise, lemon juice, minced garlic, salt, and black pepper. Refrigerate until ready to use.
Prepare the crab cakes: In a large bowl, combine crab meat, panko, egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and black pepper. Gently mix and form into 6 small patties.
Cook the crab cakes: Heat Garlic Olive Oil in a large skillet over medium heat. Cook crab cakes for 3-4 minutes per side until golden brown and crispy.
Make the balsamic glaze: In a saucepan, combine 25 Star Dark Barrel Aged Balsamic, honey, and Dijon mustard. Simmer for 3-5 minutes until thickened.
Serve: Drizzle the crab cakes with the balsamic glaze and serve with lemon aioli on the side.

Balsamic Garlic Butter Clams with Crusty Bread

Steamed clams in a rich balsamic garlic butter sauce, served with crusty bread for dipping.

Ingredients:

2 lbs fresh clams, scrubbed
¼ cup 25 Star Dark Barrel Aged Balsamic
4 tbsp unsalted butter
3 tbsp Garlic Olive Oil
4 cloves garlic, minced
½ cup dry white wine
½ tsp red pepper flakes
½ tsp sea salt
¼ cup fresh parsley, chopped
1 lemon, cut into wedges
Crusty bread, for serving

Instructions:

Prepare the clams: Rinse clams under cold water and discard any that remain open after tapping.
Make the balsamic garlic butter sauce: In a large skillet, melt butter and Garlic Olive Oil over medium heat. Add minced garlic and red pepper flakes, cooking for 1 minute.
Steam the clams: Pour in white wine and 25 Star Dark Barrel Aged Balsamic, then add the clams. Cover and cook for 5-7 minutes, shaking the pan occasionally, until the clams open. Discard any that do not open.
Finish the dish: Sprinkle fresh parsley over the clams and serve immediately with lemon wedges and crusty bread.

Balsamic Citrus Grilled Octopus with Roasted Potatoes

Tender grilled octopus is marinated in a balsamic citrus mixture and served alongside crispy roasted potatoes.

Ingredients:

For the Octopus:

2 lbs octopus, cleaned
⅓ cup 25 Star Dark Barrel Aged Balsamic
2 tbsp Meyer Lemon Olive Oil
1 tbsp fresh orange juice
1 tbsp red wine vinegar
3 cloves garlic, minced
1 tsp sea salt
½ tsp black pepper
½ tsp smoked paprika

For the Roasted Potatoes:

1 lb baby potatoes, halved
2 tbsp Garlic Olive Oil
½ tsp sea salt
¼ tsp black pepper
1 tsp fresh rosemary, chopped

Instructions:

Tenderize the octopus: Bring a large pot of salted water to a boil. Add the octopus and simmer for 45 minutes until tender. Remove from water and let cool slightly.
Marinate the octopus: In a bowl, whisk together 25 Star Dark Barrel Aged Balsamic, Meyer Lemon Olive Oil, orange juice, red wine vinegar, garlic, salt, black pepper, and smoked paprika. Toss the octopus in the marinade and refrigerate for at least 30 minutes.
Roast the potatoes: Preheat the oven to 400°F (200°C). Toss baby potatoes with Garlic Olive Oil, salt, black pepper, and rosemary. Spread on a baking sheet and roast for 25-30 minutes until crispy.
Grill the octopus: Preheat a grill to medium-high heat. Grill the octopus for 2-3 minutes per side until slightly charred.
Serve: Plate the grilled octopus with roasted potatoes and drizzle with extra balsamic marinade.

Balsamic Glazed Chilean Sea Bass with Roasted Root Vegetables

Chilean sea bass is a buttery, delicate fish that pairs beautifully with a rich balsamic glaze and a medley of caramelized root vegetables.

Ingredients:

For the Sea Bass:

4 Chilean sea bass fillets (6 oz each)
⅓ cup 25 Star Dark Barrel Aged Balsamic
2 tbsp honey
2 tbsp Dijon mustard
2 tbsp Garlic Mushroom Olive Oil
1 tsp sea salt
½ tsp black pepper
½ tsp smoked paprika

For the Roasted Root Vegetables:

1 large carrot, peeled and sliced
1 parsnip, peeled and sliced
1 sweet potato, peeled and diced
1 red onion, sliced
2 tbsp Garlic Olive Oil
½ tsp salt
¼ tsp black pepper
1 tsp fresh thyme

Instructions:

Prepare the glaze: In a saucepan over medium heat, combine 25 Star Dark Barrel Aged Balsamic, honey, and Dijon mustard. Simmer for 5 minutes until thickened. Set aside.
Roast the vegetables: Preheat the oven to 400°F (200°C). Toss the root vegetables with Garlic Olive Oil, salt, black pepper, and thyme. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway through.
Sear the sea bass: Heat Garlic Mushroom Olive Oil in a skillet over medium-high heat. Season the sea bass fillets with salt, pepper, and smoked paprika. Sear for 4 minutes per side until golden brown.
Glaze the fish: Brush the sea bass with the balsamic glaze and cook for an additional minute.
Serve: Plate the sea bass with the roasted root vegetables and drizzle extra balsamic glaze over the top.

Balsamic Honey Glazed Calamari with Arugula Salad

Tender calamari is quickly seared and tossed in a balsamic honey glaze, served over a peppery arugula salad for a light but flavorful meal.

Ingredients:

For the Calamari:

1 lb fresh calamari, cleaned and sliced into rings
¼ cup 25 Star Dark Barrel Aged Balsamic
2 tbsp honey
2 tbsp Garlic Olive Oil
1 clove garlic, minced
½ tsp sea salt
¼ tsp black pepper
½ tsp red pepper flakes (optional)

For the Arugula Salad:

4 cups fresh arugula
½ cup cherry tomatoes, halved
¼ red onion, thinly sliced
1 tbsp Meyer Lemon Olive Oil
1 tbsp fresh lemon juice
½ tsp sea salt
¼ tsp black pepper

Instructions:

Prepare the balsamic glaze: In a small saucepan, combine 25 Star Dark Barrel Aged Balsamic, honey, and minced garlic. Simmer for 3-5 minutes until slightly thickened.
Prepare the salad: In a large bowl, toss arugula, cherry tomatoes, and red onion with Meyer Lemon Olive Oil, lemon juice, salt, and black pepper.
Cook the calamari: Heat Garlic Olive Oil in a large skillet over high heat. Add calamari, season with salt, pepper, and red pepper flakes, and cook for 1-2 minutes until just opaque.
Glaze the calamari: Toss the cooked calamari in the balsamic glaze and let sit for 1 minute.
Serve: Plate the arugula salad and top with the balsamic-glazed calamari.

Balsamic Ginger Glazed Grilled Scallops with Coconut Rice

This dish features juicy grilled scallops with a sweet and savory balsamic ginger glaze, served over fragrant coconut rice.

Ingredients:

For the Scallops:

1 lb large sea scallops, patted dry
⅓ cup 25 Star Dark Barrel Aged Balsamic
1 tbsp honey
1 tbsp fresh ginger, grated
1 tbsp soy sauce
2 tbsp Persian Lime Olive Oil
½ tsp sea salt
¼ tsp black pepper

For the Coconut Rice:

1 cup jasmine rice
1 cup coconut milk
1 cup water
½ tsp salt
1 tbsp fresh cilantro, chopped

Instructions:

Prepare the rice: In a saucepan, bring coconut milk, water, and salt to a boil. Stir in jasmine rice, reduce heat to low, cover, and cook for 15 minutes. Remove from heat and fluff with a fork. Stir in fresh cilantro.
Make the balsamic ginger glaze: In a small bowl, whisk together 25 Star Dark Barrel Aged Balsamic, honey, grated ginger, and soy sauce.
Grill the scallops: Preheat a grill or grill pan to medium-high heat. Brush scallops with Persian Lime Olive Oil, season with salt and black pepper, and grill for 2 minutes per side until golden brown.
Glaze and serve: Drizzle the grilled scallops with the balsamic ginger glaze and serve over coconut rice.

Balsamic Glazed Grilled Lobster with Garlic Herb Butter

Sweet and succulent grilled lobster is elevated with a rich balsamic glaze and finished with a drizzle of garlic herb butter.

Ingredients:

For the Lobster:

4 lobster tails, split in half
⅓ cup 25 Star Dark Barrel Aged Balsamic
2 tbsp honey
1 tbsp Dijon mustard
2 tbsp Persian Lime Olive Oil
1 tsp sea salt
½ tsp black pepper

For the Garlic Herb Butter:

4 tbsp unsalted butter, melted
2 cloves garlic, minced
1 tbsp fresh parsley, chopped
1 tbsp fresh lemon juice
½ tsp sea salt

Instructions:

Prepare the balsamic glaze: In a saucepan over medium heat, combine 25 Star Dark Barrel Aged Balsamic, honey, and Dijon mustard. Simmer for 5 minutes until slightly thickened. Set aside.
Make the garlic herb butter: In a small bowl, mix melted butter with minced garlic, parsley, lemon juice, and sea salt.
Grill the lobster: Preheat a grill to medium-high heat. Brush the lobster tails with Persian Lime Olive Oil, season with salt and pepper, and place them shell-side down on the grill. Cook for 5 minutes, then brush with the balsamic glaze and cook for another 3-4 minutes until the lobster meat is opaque.
Serve: Drizzle with garlic herb butter and serve immediately.

Balsamic Roasted Branzino with Mediterranean Vegetables

Whole branzino is roasted with a balsamic marinade and served with Mediterranean-style vegetables for a healthy and flavorful dish.

Ingredients:

For the Branzino:

2 whole branzino, cleaned and scaled
¼ cup 25 Star Dark Barrel Aged Balsamic
2 tbsp Meyer Lemon Olive Oil
2 cloves garlic, minced
1 tbsp fresh oregano, chopped
1 tsp sea salt
½ tsp black pepper

For the Vegetables:

1 zucchini, sliced
1 red bell pepper, sliced
1 red onion, sliced
½ cup cherry tomatoes, halved
2 tbsp Garlic Olive Oil
½ tsp salt
¼ tsp black pepper

Instructions:

Marinate the fish: In a small bowl, whisk together 25 Star Dark Barrel Aged Balsamic, Meyer Lemon Olive Oil, garlic, oregano, salt, and pepper. Rub the marinade inside and outside the fish and let sit for 20 minutes.
Roast the vegetables: Preheat the oven to 400°F (200°C). Toss zucchini, bell pepper, red onion, and cherry tomatoes with Garlic Olive Oil, salt, and pepper. Spread on a baking sheet.
Roast the branzino: Place the marinated branzino on the baking sheet with the vegetables. Roast for 20-25 minutes, or until the fish is cooked through and flakes easily.
Serve: Plate the roasted branzino with the vegetables and drizzle extra balsamic glaze over the top.

Balsamic Bourbon Glazed Salmon with Sweet Potato Mash

Rich and smoky, this balsamic bourbon glaze enhances the natural richness of salmon, balanced with a creamy sweet potato mash.

Ingredients:

For the Salmon:

4 salmon fillets (6 oz each)
⅓ cup 25 Star Dark Barrel Aged Balsamic
2 tbsp bourbon
2 tbsp honey
1 tbsp Dijon mustard
2 tbsp Garlic Mushroom Olive Oil
1 tsp sea salt
½ tsp black pepper

For the Sweet Potato Mash:

2 large sweet potatoes, peeled and cubed
4 tbsp unsalted butter
¼ cup heavy cream (or milk)
½ tsp sea salt
¼ tsp black pepper
¼ tsp ground cinnamon (optional)

Instructions:

Prepare the balsamic bourbon glaze: In a saucepan over medium heat, combine 25 Star Dark Barrel Aged Balsamic, bourbon, honey, and Dijon mustard. Simmer for 5-7 minutes until thickened. Set aside.
Cook the sweet potatoes: In a large pot of boiling water, cook sweet potatoes until fork-tender, about 15 minutes. Drain and mash with butter, cream, salt, black pepper, and cinnamon.
Sear the salmon: Heat Garlic Mushroom Olive Oil in a skillet over medium-high heat. Season the salmon fillets with salt and pepper. Sear for 3-4 minutes per side until golden brown.
Glaze and finish: Brush the salmon with the balsamic bourbon glaze and cook for another minute until caramelized.
Serve: Plate the salmon over the sweet potato mash, drizzling extra balsamic glaze on top.

Balsamic Glazed Pan-Seared Grouper with Roasted Garlic Broccolini

A firm and mild-flavored fish, grouper takes on a delicious depth with a balsamic glaze, perfectly paired with garlicky broccolini.

Ingredients:

For the Grouper:

4 grouper fillets (6 oz each)
⅓ cup 25 Star Dark Barrel Aged Balsamic
2 tbsp honey
1 tbsp Dijon mustard
2 tbsp Garlic Olive Oil
1 tsp sea salt
½ tsp black pepper
½ tsp smoked paprika

For the Roasted Broccolini:

1 bunch broccolini, trimmed
2 tbsp Garlic Olive Oil
2 cloves garlic, minced
½ tsp sea salt
¼ tsp black pepper
½ tsp red pepper flakes (optional)

Instructions:

Prepare the balsamic glaze: In a saucepan, combine 25 Star Dark Barrel Aged Balsamic, honey, and Dijon mustard. Simmer for 5 minutes until slightly thickened.
Roast the broccolini: Preheat oven to 400°F (200°C). Toss broccolini with Garlic Olive Oil, minced garlic, salt, and black pepper. Spread on a baking sheet and roast for 12-15 minutes until tender.
Cook the grouper: Heat Garlic Olive Oil in a skillet over medium-high heat. Season the grouper fillets with salt, pepper, and smoked paprika. Sear for 3-4 minutes per side until golden brown and cooked through.
Glaze and serve: Brush the balsamic glaze over the fillets and let cook for 1 more minute. Serve with the roasted broccolini and drizzle extra glaze on top.

Balsamic Butter King Crab Legs with Garlic Herb Rice

King crab legs coated in a rich balsamic butter sauce and served with fluffy garlic herb rice make for an indulgent seafood meal.

Ingredients:

For the Crab Legs:

2 lbs king crab legs, split open
⅓ cup 25 Star Dark Barrel Aged Balsamic
4 tbsp unsalted butter, melted
2 tbsp Garlic Olive Oil
2 cloves garlic, minced
1 tsp sea salt
½ tsp black pepper
1 tbsp fresh parsley, chopped

For the Garlic Herb Rice:

1 cup jasmine rice
2 cups vegetable broth
2 tbsp Meyer Lemon Olive Oil
1 tbsp fresh parsley, chopped
½ tsp salt
¼ tsp black pepper

Instructions:

Prepare the rice: Bring vegetable broth to a boil. Add jasmine rice, reduce heat, and cook for 15 minutes. Remove from heat and stir in Meyer Lemon Olive Oil, parsley, salt, and pepper.
Make the balsamic butter sauce: In a small bowl, whisk together 25 Star Dark Barrel Aged Balsamic, melted butter, Garlic Olive Oil, minced garlic, salt, and black pepper.
Cook the crab legs: Preheat oven to 375°F (190°C). Place crab legs on a baking sheet, brush with the balsamic butter sauce, and bake for 10 minutes.
Serve: Plate the crab legs with garlic herb rice, drizzle extra balsamic butter over the crab, and garnish with fresh parsley.

Balsamic Teriyaki Glazed Eel (Unagi) with Sesame Rice

This Japanese-inspired dish features a rich balsamic teriyaki glaze over grilled eel, served with sesame-infused rice.

Ingredients:

For the Eel:

4 fillets of fresh eel (unagi)
⅓ cup 25 Star Dark Barrel Aged Balsamic
2 tbsp soy sauce
2 tbsp honey
1 tbsp mirin (or rice vinegar)
1 tsp grated ginger
1 tbsp sesame oil
1 tsp sesame seeds

For the Sesame Rice:

1 cup sushi rice
2 cups water
1 tbsp rice vinegar
1 tsp sesame oil
1 tbsp sesame seeds
½ tsp sea salt

Instructions:

Prepare the rice: Rinse sushi rice and cook according to package instructions. Once done, stir in rice vinegar, sesame oil, sesame seeds, and salt.
Make the balsamic teriyaki glaze: In a saucepan, combine 25 Star Dark Barrel Aged Balsamic, soy sauce, honey, mirin, and grated ginger. Simmer for 5 minutes until slightly thickened.
Grill the eel: Preheat a grill to medium heat. Brush eel fillets with sesame oil and grill for 3-4 minutes per side, brushing with balsamic teriyaki glaze throughout.
Serve: Plate the sesame rice and place the grilled eel on top. Sprinkle with sesame seeds and drizzle with extra balsamic teriyaki glaze.

Balsamic Citrus Glazed Scallops with Parmesan Risotto

Sweet and tender scallops are seared to perfection and coated with a balsamic citrus glaze, served over creamy Parmesan risotto for a decadent dish.

Ingredients:

For the Scallops:

1 lb large sea scallops, patted dry
¼ cup 25 Star Dark Barrel Aged Balsamic
2 tbsp honey
1 tbsp fresh orange juice
1 tbsp Meyer Lemon Olive Oil
½ tsp sea salt
¼ tsp black pepper

For the Parmesan Risotto:

1 ½ cups Arborio rice
4 cups chicken or vegetable broth, warmed
1 shallot, minced
2 tbsp butter
½ cup dry white wine
½ cup grated Parmesan cheese
½ tsp salt
¼ tsp black pepper

Instructions:

Prepare the balsamic glaze: In a small saucepan over medium heat, combine 25 Star Dark Barrel Aged Balsamic, honey, and orange juice. Simmer for 5 minutes until thickened. Set aside.
Make the risotto:
- In a large skillet, melt butter over medium heat. Add shallot and sauté for 2 minutes.
- Stir in Arborio rice and toast for 1 minute. Pour in white wine and stir until mostly absorbed.
- Gradually add warm broth, ½ cup at a time, stirring continuously until the liquid is absorbed before adding more. Continue for about 20 minutes until risotto is creamy and rice is al dente.
- Stir in Parmesan cheese, salt, and black pepper. Remove from heat and keep warm.
Sear the scallops: Heat Meyer Lemon Olive Oil in a large skillet over medium-high heat. Season scallops with salt and black pepper. Sear for 2 minutes without moving them. Flip and cook for another 1-2 minutes until golden brown.
Glaze the scallops: Remove scallops from heat and brush with balsamic glaze.
Serve: Plate the Parmesan risotto and top with glazed scallops. Drizzle extra balsamic glaze on top and garnish with fresh parsley.

Balsamic Garlic Shrimp Stir-Fry with Vegetables

A quick and flavorful shrimp stir-fry with a balsamic garlic sauce, tossed with colorful vegetables for a healthy and vibrant meal.

Ingredients:

For the Shrimp:

1 lb large shrimp, peeled and deveined
¼ cup 25 Star Dark Barrel Aged Balsamic
2 tbsp soy sauce
1 tbsp honey
2 tbsp Garlic Olive Oil
2 cloves garlic, minced
½ tsp red pepper flakes
½ tsp sea salt
¼ tsp black pepper

For the Vegetables:

1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup snap peas
1 carrot, julienned
½ cup mushrooms, sliced
2 tbsp Persian Lime Olive Oil

Instructions:

Prepare the balsamic sauce: In a bowl, whisk together 25 Star Dark Barrel Aged Balsamic, soy sauce, honey, minced garlic, and red pepper flakes.
Sauté the vegetables: Heat Persian Lime Olive Oil in a large skillet or wok over medium-high heat. Add bell peppers, snap peas, carrots, and mushrooms. Stir-fry for 3-4 minutes until slightly tender.
Cook the shrimp: Push the vegetables to the side and add the shrimp to the pan. Season with salt and black pepper. Cook for 2 minutes per side until pink and opaque.
Glaze and finish: Pour the balsamic sauce over the shrimp and vegetables, tossing everything together. Cook for another 1-2 minutes until the sauce thickens slightly.
Serve: Plate immediately with steamed rice or noodles.

Balsamic Glazed Grilled Swordfish with Roasted Potatoes

Meaty and rich swordfish is grilled with a balsamic glaze and served with crispy roasted potatoes for a hearty dish.

Ingredients:

For the Swordfish:

4 swordfish steaks (6 oz each)
⅓ cup 25 Star Dark Barrel Aged Balsamic
2 tbsp honey
2 tbsp Dijon mustard
2 tbsp Artichoke & Garlic Olive Oil
1 tsp sea salt
½ tsp black pepper
½ tsp smoked paprika

For the Roasted Potatoes:

1 lb baby potatoes, halved
2 tbsp Garlic Olive Oil
½ tsp sea salt
¼ tsp black pepper
1 tsp fresh rosemary, chopped

Instructions:

Prepare the balsamic glaze: In a saucepan over medium heat, combine 25 Star Dark Barrel Aged Balsamic, honey, and Dijon mustard. Simmer for 5 minutes until thickened. Set aside.
Roast the potatoes: Preheat the oven to 400°F (200°C). Toss baby potatoes with Garlic Olive Oil, salt, black pepper, and rosemary. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway through.
Grill the swordfish: Preheat a grill or grill pan over medium-high heat. Brush swordfish steaks with Artichoke & Garlic Olive Oil, season with salt, black pepper, and smoked paprika. Grill for 4-5 minutes per side, brushing with balsamic glaze during the last few minutes of cooking.
Serve: Plate the swordfish with the roasted potatoes and drizzle extra balsamic glaze on top.

Balsamic Maple Glazed Cedar Plank Salmon with Roasted Brussels Sprouts

This dish features salmon grilled on a cedar plank, infused with smoky, sweet, and tangy flavors from a balsamic maple glaze, paired with crispy roasted Brussels sprouts.

Ingredients:

For the Salmon:

4 salmon fillets (6 oz each)
⅓ cup 25 Star Dark Barrel Aged Balsamic
2 tbsp maple syrup
1 tbsp Dijon mustard
1 tbsp soy sauce
1 tbsp Persian Lime Olive Oil
1 tsp sea salt
½ tsp black pepper
1 cedar plank (soaked in water for at least 1 hour)

For the Roasted Brussels Sprouts:

1 lb Brussels sprouts, halved
2 tbsp Garlic Olive Oil
1 tbsp 25 Star Dark Barrel Aged Balsamic
½ tsp sea salt
¼ tsp black pepper

Instructions:

Prepare the balsamic glaze: In a saucepan, combine 25 Star Dark Barrel Aged Balsamic, maple syrup, Dijon mustard, and soy sauce. Simmer for 5 minutes until slightly thickened. Set aside.
Roast the Brussels sprouts: Preheat the oven to 400°F (200°C). Toss Brussels sprouts with Garlic Olive Oil, 25 Star Dark Barrel Aged Balsamic, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until golden brown.
Grill the salmon: Preheat a grill to medium-high heat. Place the soaked cedar plank on the grill and heat for 5 minutes. Place the salmon fillets on the plank, brush with the balsamic glaze, and cover the grill. Cook for 15-20 minutes until the salmon is cooked through and flaky.
Serve: Plate the salmon with roasted Brussels sprouts, drizzling extra balsamic glaze over the top.

Balsamic Garlic Butter Mussels with Crusty Bread

Steamed mussels in a rich balsamic garlic butter sauce, served with crusty bread for dipping, make this an elegant yet simple dish.

Ingredients:

2 lbs fresh mussels, scrubbed and debearded
¼ cup 25 Star Dark Barrel Aged Balsamic
4 tbsp unsalted butter
2 tbsp Garlic Olive Oil
3 cloves garlic, minced
½ cup dry white wine
½ tsp red pepper flakes
½ tsp sea salt
¼ cup fresh parsley, chopped
1 lemon, cut into wedges
Crusty bread, for serving

Instructions:

Prepare the mussels: Rinse mussels under cold water and discard any that remain open after tapping.
Make the balsamic garlic butter sauce: In a large pot over medium heat, melt butter and Garlic Olive Oil. Add minced garlic and red pepper flakes, cooking for 1 minute.
Steam the mussels: Pour in white wine and 25 Star Dark Barrel Aged Balsamic, then add the mussels. Cover and cook for 5-7 minutes, shaking the pot occasionally, until the mussels open. Discard any that do not open.
Serve: Sprinkle fresh parsley over the mussels and serve with lemon wedges and crusty bread.

Balsamic Ginger Glazed Tuna Steak with Coconut Rice

A fusion-style dish featuring seared tuna with a balsamic ginger glaze, served over aromatic coconut rice.

Ingredients:

For the Tuna:

4 ahi tuna steaks (6 oz each)
¼ cup 25 Star Dark Barrel Aged Balsamic
2 tbsp soy sauce
1 tbsp honey
1 tbsp fresh ginger, grated
1 tbsp Persian Lime Olive Oil
½ tsp sea salt
¼ tsp black pepper

For the Coconut Rice:

1 cup jasmine rice
1 cup coconut milk
1 cup water
½ tsp salt
1 tbsp fresh cilantro, chopped

Instructions:

Prepare the coconut rice: In a saucepan, bring coconut milk, water, and salt to a boil. Stir in jasmine rice, reduce heat to low, cover, and cook for 15 minutes. Remove from heat and fluff with a fork. Stir in fresh cilantro.
Make the balsamic ginger glaze: In a small bowl, whisk together 25 Star Dark Barrel Aged Balsamic, soy sauce, honey, and grated ginger.
Sear the tuna: Heat Persian Lime Olive Oil in a skillet over high heat. Season tuna steaks with salt and black pepper. Sear for 1-2 minutes per side for rare or 3-4 minutes for medium-rare.
Glaze and serve: Drizzle the balsamic ginger glaze over the tuna steaks and serve with coconut rice.

Balsamic Glazed Grilled Oysters with Garlic Butter

These smoky, grilled oysters are basted in a balsamic garlic butter sauce, adding a rich depth of flavor to each bite.

Ingredients:

12 fresh oysters, shucked
¼ cup 25 Star Dark Barrel Aged Balsamic
4 tbsp unsalted butter, melted
2 tbsp Garlic Olive Oil
2 cloves garlic, minced
1 tbsp fresh parsley, chopped
½ tsp sea salt
¼ tsp black pepper
Lemon wedges, for serving

Instructions:

Prepare the balsamic garlic butter sauce: In a small saucepan over low heat, melt butter and Garlic Olive Oil. Stir in minced garlic, 25 Star Dark Barrel Aged Balsamic, salt, and black pepper. Simmer for 2-3 minutes.
Grill the oysters: Preheat a grill to medium-high heat. Place shucked oysters on the grill, keeping them level to retain their juices. Spoon a small amount of balsamic garlic butter onto each oyster.
Cook: Close the grill and cook for 4-5 minutes, until the oysters are bubbling and slightly charred around the edges.
Serve: Remove from the grill, sprinkle with fresh parsley, and serve immediately with lemon wedges.

Balsamic Citrus Glazed Grilled Prawns with Herbed Quinoa

Juicy, charred prawns with a sweet and tangy balsamic citrus glaze, served with fluffy herbed quinoa.

Ingredients:

For the Prawns:

1 lb large prawns, peeled and deveined
¼ cup 25 Star Dark Barrel Aged Balsamic
2 tbsp honey
2 tbsp Meyer Lemon Olive Oil
1 tbsp fresh orange juice
½ tsp smoked paprika
½ tsp sea salt
¼ tsp black pepper

For the Herbed Quinoa:

1 cup quinoa
2 cups vegetable broth
1 tbsp Persian Lime Olive Oil
1 tbsp fresh parsley, chopped
1 tbsp fresh basil, chopped
½ tsp salt
¼ tsp black pepper

Instructions:

Prepare the quinoa: Rinse quinoa under cold water. In a saucepan, bring vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and cook for 15 minutes until tender. Remove from heat and fluff with a fork. Stir in Persian Lime Olive Oil, parsley, basil, salt, and black pepper.
Make the balsamic citrus glaze: In a bowl, whisk together 25 Star Dark Barrel Aged Balsamic, honey, Meyer Lemon Olive Oil, and fresh orange juice.
Grill the prawns: Preheat a grill or grill pan over medium-high heat. Toss prawns with smoked paprika, salt, and black pepper. Thread onto skewers and grill for 2-3 minutes per side, basting with the balsamic citrus glaze.
Serve: Plate the herbed quinoa and top with grilled prawns. Drizzle extra balsamic glaze over the prawns before serving.

Balsamic Soy Glazed Grilled Mackerel with Asian Slaw

This dish features rich, oily mackerel balanced with a tangy balsamic soy glaze and a crunchy Asian-inspired slaw.

Ingredients:

For the Mackerel:

4 whole mackerel, cleaned and gutted
¼ cup 25 Star Dark Barrel Aged Balsamic
2 tbsp soy sauce
1 tbsp honey
1 tbsp fresh ginger, grated
1 tbsp Garlic Olive Oil
½ tsp sea salt
¼ tsp black pepper

For the Asian Slaw:

2 cups shredded cabbage (green and purple)
1 carrot, julienned
½ red bell pepper, thinly sliced
1 tbsp Meyer Lemon Olive Oil
1 tbsp rice vinegar
1 tbsp sesame seeds
½ tsp sea salt

Instructions:

Prepare the slaw: In a large bowl, toss cabbage, carrot, and red bell pepper with Meyer Lemon Olive Oil, rice vinegar, sesame seeds, and salt. Let sit for 15 minutes.
Make the balsamic soy glaze: In a bowl, whisk together 25 Star Dark Barrel Aged Balsamic, soy sauce, honey, ginger, and Garlic Olive Oil.
Grill the mackerel: Preheat a grill to medium-high heat. Season the mackerel with salt and black pepper, and brush with the balsamic soy glaze. Grill for 4-5 minutes per side, basting with additional glaze.
Serve: Plate the grilled mackerel with the Asian slaw, drizzling extra balsamic glaze over the fish before serving.

Balsamic Glazed Barramundi with Roasted Fennel and Tomatoes

Barramundi’s buttery texture pairs beautifully with a rich balsamic glaze, complemented by the sweetness of roasted fennel and tomatoes.

Ingredients:

For the Barramundi:

4 barramundi fillets (6 oz each)
⅓ cup 25 Star Dark Barrel Aged Balsamic
2 tbsp honey
1 tbsp Dijon mustard
2 tbsp Garlic Olive Oil
1 tsp sea salt
½ tsp black pepper

For the Roasted Fennel and Tomatoes:

1 fennel bulb, thinly sliced
1 cup cherry tomatoes, halved
2 tbsp Persian Lime Olive Oil
½ tsp sea salt
¼ tsp black pepper
1 tbsp fresh thyme

Instructions:

Prepare the balsamic glaze: In a saucepan, combine 25 Star Dark Barrel Aged Balsamic, honey, and Dijon mustard. Simmer for 5 minutes until thickened. Set aside.
Roast the fennel and tomatoes: Preheat the oven to 400°F (200°C). Toss fennel and cherry tomatoes with Persian Lime Olive Oil, sea salt, black pepper, and thyme. Spread on a baking sheet and roast for 20 minutes.
Cook the barramundi: Heat Garlic Olive Oil in a skillet over medium-high heat. Season barramundi fillets with salt and pepper. Sear for 3-4 minutes per side until golden brown.
Glaze and serve: Brush the barramundi with balsamic glaze and let cook for another minute. Serve with roasted fennel and tomatoes, drizzling extra balsamic glaze on top.

Balsamic Ginger Poached Halibut with Bok Choy

This delicate dish features halibut poached in a balsamic ginger broth, served with tender bok choy for an elegant, healthful meal.

Ingredients:

For the Halibut:

4 halibut fillets (6 oz each)
⅓ cup 25 Star Dark Barrel Aged Balsamic
2 cups vegetable or seafood broth
1 tbsp soy sauce
1 tbsp fresh ginger, grated
2 cloves garlic, minced
1 tbsp Persian Lime Olive Oil
½ tsp sea salt
¼ tsp black pepper

For the Bok Choy:

3 heads baby bok choy, halved
1 tbsp Garlic Olive Oil
½ tsp sea salt
¼ tsp red pepper flakes

Instructions:

Prepare the poaching liquid: In a large saucepan, combine 25 Star Dark Barrel Aged Balsamic, broth, soy sauce, ginger, garlic, and Persian Lime Olive Oil. Bring to a gentle simmer.
Poach the halibut: Place halibut fillets in the broth and simmer for 7-10 minutes, until the fish is opaque and flakes easily.
Sauté the bok choy: In a separate skillet, heat Garlic Olive Oil over medium heat. Add bok choy, season with salt and red pepper flakes, and sauté for 3 minutes until tender.
Serve: Plate the poached halibut over the bok choy, spooning extra balsamic ginger broth over the fish.

Balsamic Butter Crab Stuffed Flounder with Lemon Herb Sauce

Flounder fillets are filled with a rich balsamic butter crab stuffing, baked to perfection, and topped with a light lemon herb sauce.

Ingredients:

For the Crab Stuffing:

8 oz lump crab meat
¼ cup panko breadcrumbs
1 egg, beaten
2 tbsp mayonnaise
1 tbsp Dijon mustard
1 tbsp fresh parsley, chopped
1 tsp Old Bay seasoning
½ tsp sea salt
¼ tsp black pepper
2 tbsp 25 Star Dark Barrel Aged Balsamic

For the Flounder:

4 flounder fillets (6 oz each)
2 tbsp Garlic Olive Oil
½ tsp sea salt
¼ tsp black pepper

For the Lemon Herb Sauce:

¼ cup fresh lemon juice
2 tbsp unsalted butter, melted
1 tbsp fresh parsley, chopped
½ tsp sea salt
¼ tsp black pepper

Instructions:

Prepare the crab stuffing: In a bowl, mix crab meat, panko, egg, mayonnaise, Dijon mustard, parsley, Old Bay seasoning, salt, black pepper, and 25 Star Dark Barrel Aged Balsamic until combined.
Stuff the flounder: Lay flounder fillets flat and place a generous spoonful of crab stuffing in the center of each fillet. Roll up and secure with toothpicks.
Bake the flounder: Preheat oven to 375°F (190°C). Place stuffed fillets in a greased baking dish, drizzle with Garlic Olive Oil, and season with salt and black pepper. Bake for 15-18 minutes until the fish is cooked through.
Make the lemon herb sauce: In a small saucepan, whisk together lemon juice, melted butter, parsley, salt, and black pepper.
Serve: Plate the stuffed flounder and drizzle with the lemon herb sauce before serving.

Balsamic Glazed Grilled Swordfish with Mediterranean Chickpea Salad

This dish features hearty swordfish steaks glazed with a balsamic reduction and served with a refreshing Mediterranean-inspired chickpea salad.

Ingredients:

For the Swordfish:

4 swordfish steaks (6 oz each)
⅓ cup 25 Star Dark Barrel Aged Balsamic
2 tbsp honey
2 tbsp Dijon mustard
2 tbsp Artichoke & Garlic Olive Oil
1 tsp sea salt
½ tsp black pepper
½ tsp smoked paprika

For the Mediterranean Chickpea Salad:

1 can (15 oz) chickpeas, drained and rinsed
½ cup cherry tomatoes, halved
¼ cup cucumber, diced
¼ cup red onion, finely chopped
2 tbsp Kalamata olives, sliced
2 tbsp fresh parsley, chopped
1 tbsp Meyer Lemon Olive Oil
1 tbsp 25 Star Dark Barrel Aged Balsamic
½ tsp sea salt
¼ tsp black pepper

Instructions:

Prepare the balsamic glaze: In a small saucepan, combine 25 Star Dark Barrel Aged Balsamic, honey, and Dijon mustard. Simmer for 5 minutes until thickened. Set aside.
Prepare the salad: In a bowl, toss chickpeas, cherry tomatoes, cucumber, red onion, olives, parsley, Meyer Lemon Olive Oil, and 25 Star Dark Barrel Aged Balsamic. Season with salt and black pepper. Refrigerate until ready to serve.
Grill the swordfish: Preheat a grill or grill pan over medium-high heat. Brush swordfish steaks with Artichoke & Garlic Olive Oil, season with salt, pepper, and smoked paprika. Grill for 4-5 minutes per side, basting with balsamic glaze during the last few minutes of cooking.
Serve: Plate the swordfish with Mediterranean chickpea salad, drizzling extra balsamic glaze on top.

Balsamic Glazed Shrimp and Scallops Over Creamy Polenta

A luxurious dish featuring tender shrimp and scallops coated in a balsamic glaze, served over creamy polenta for a comforting yet elegant meal.

Ingredients:

For the Shrimp & Scallops:

1 lb large shrimp, peeled and deveined
1 lb sea scallops, patted dry
¼ cup 25 Star Dark Barrel Aged Balsamic
2 tbsp honey
2 tbsp Garlic Mushroom Olive Oil
2 cloves garlic, minced
½ tsp sea salt
¼ tsp black pepper

For the Creamy Polenta:

1 cup cornmeal (polenta)
4 cups vegetable broth
½ cup grated Parmesan cheese
2 tbsp butter
½ tsp sea salt
¼ tsp black pepper

Instructions:

Prepare the polenta: In a medium saucepan, bring vegetable broth to a boil. Slowly whisk in the cornmeal and reduce heat to low. Stir frequently for 15 minutes until thickened. Stir in Parmesan, butter, salt, and black pepper. Keep warm.
Make the balsamic glaze: In a bowl, whisk together 25 Star Dark Barrel Aged Balsamic and honey.
Cook the shrimp and scallops: Heat Garlic Mushroom Olive Oil in a large skillet over medium-high heat. Season shrimp and scallops with salt and black pepper. Sear the scallops for 2 minutes per side and shrimp for 2 minutes per side until golden brown.
Glaze the seafood: Pour the balsamic glaze over the shrimp and scallops, tossing to coat. Cook for 1 more minute until the glaze thickens.
Serve: Spoon the creamy polenta onto plates and top with balsamic-glazed shrimp and scallops.

Balsamic Glazed Grilled Snapper with Pineapple Salsa

This tropical-inspired dish balances the richness of snapper with the sweetness of pineapple salsa and a bold balsamic glaze.

Ingredients:

For the Snapper:

4 red snapper fillets (6 oz each)
¼ cup 25 Star Dark Barrel Aged Balsamic
2 tbsp honey
2 tbsp Meyer Lemon Olive Oil
½ tsp sea salt
¼ tsp black pepper

For the Pineapple Salsa:

1 cup fresh pineapple, diced
½ cup cherry tomatoes, halved
¼ red onion, finely chopped
1 small jalapeño, finely diced
1 tbsp fresh lime juice
1 tbsp fresh cilantro, chopped
½ tsp salt

Instructions:

Prepare the balsamic glaze: In a small saucepan, combine 25 Star Dark Barrel Aged Balsamic and honey. Simmer for 5 minutes until slightly thickened.
Make the pineapple salsa: In a bowl, mix pineapple, cherry tomatoes, red onion, jalapeño, lime juice, cilantro, and salt. Let sit for 10 minutes.
Grill the snapper: Preheat a grill or grill pan over medium-high heat. Brush the fillets with Meyer Lemon Olive Oil and season with salt and black pepper. Grill for 3-4 minutes per side until cooked through.
Glaze and serve: Brush the grilled snapper with balsamic glaze and serve topped with pineapple salsa.

Balsamic Butter Lobster Risotto

Rich and indulgent, this dish pairs tender lobster meat with creamy risotto, enhanced by a balsamic butter sauce for a decadent meal.

Ingredients:

For the Lobster:

2 lobster tails, cooked and chopped
¼ cup 25 Star Dark Barrel Aged Balsamic
2 tbsp unsalted butter
1 tbsp Garlic Mushroom Olive Oil
½ tsp sea salt
¼ tsp black pepper

For the Risotto:

1 ½ cups Arborio rice
4 cups seafood broth, warmed
1 small shallot, minced
2 tbsp butter
½ cup dry white wine
½ cup grated Parmesan cheese
½ tsp sea salt
¼ tsp black pepper

Instructions:

Prepare the risotto:
- In a large skillet, melt butter over medium heat. Add shallot and sauté for 2 minutes.
- Stir in Arborio rice and toast for 1 minute. Pour in white wine and stir until mostly absorbed.
- Gradually add warm broth, ½ cup at a time, stirring continuously until absorbed. Repeat for about 20 minutes until the risotto is creamy.
- Stir in Parmesan, salt, and black pepper. Remove from heat and keep warm.
Make the balsamic butter lobster:
- Heat Garlic Mushroom Olive Oil in a pan over medium heat. Add chopped lobster, salt, and black pepper. Sauté for 2 minutes.
- Stir in 25 Star Dark Barrel Aged Balsamic and butter, letting it coat the lobster. Cook for another minute until heated through.
Serve: Spoon the risotto onto plates and top with balsamic butter lobster. Drizzle extra balsamic sauce over the dish.

Balsamic Glazed Grilled Cobia with Mango Avocado Salad

This grilled cobia is basted in a balsamic glaze and paired with a refreshing mango avocado salad, making it a perfect summer dish.

Ingredients:

For the Cobia:

4 cobia fillets (6 oz each)
⅓ cup 25 Star Dark Barrel Aged Balsamic
2 tbsp honey
1 tbsp Dijon mustard
2 tbsp Meyer Lemon Olive Oil
½ tsp sea salt
¼ tsp black pepper

For the Mango Avocado Salad:

1 ripe mango, diced
1 avocado, diced
½ cup cherry tomatoes, halved
¼ red onion, finely chopped
1 tbsp fresh lime juice
1 tbsp fresh cilantro, chopped
½ tsp salt

Instructions:

Prepare the balsamic glaze: In a saucepan, combine 25 Star Dark Barrel Aged Balsamic, honey, and Dijon mustard. Simmer for 5 minutes until slightly thickened. Set aside.
Make the mango avocado salad: In a bowl, mix mango, avocado, cherry tomatoes, red onion, lime juice, cilantro, and salt. Let sit for 10 minutes.
Grill the cobia: Preheat a grill to medium-high heat. Brush the fillets with Meyer Lemon Olive Oil, season with salt and black pepper. Grill for 3-4 minutes per side until cooked through.
Glaze and serve: Brush the grilled cobia with balsamic glaze and serve topped with mango avocado salad.

Balsamic Ginger Glazed Clams with Asian Noodles

This Asian-inspired dish features tender clams in a balsamic ginger glaze, served over flavorful noodles.

Ingredients:

For the Clams:

2 lbs fresh clams, scrubbed
¼ cup 25 Star Dark Barrel Aged Balsamic
2 tbsp soy sauce
1 tbsp honey
1 tbsp fresh ginger, grated
2 cloves garlic, minced
1 tbsp Persian Lime Olive Oil
½ tsp sea salt
¼ tsp black pepper

For the Noodles:

8 oz rice noodles or soba noodles
2 tbsp sesame oil
½ red bell pepper, julienned
½ cup snow peas, trimmed
1 carrot, julienned
1 tbsp fresh cilantro, chopped

Instructions:

Prepare the balsamic ginger sauce: In a bowl, whisk together 25 Star Dark Barrel Aged Balsamic, soy sauce, honey, ginger, garlic, and Persian Lime Olive Oil.
Cook the noodles: Prepare noodles according to package instructions. Drain and toss with sesame oil.
Steam the clams: In a large skillet, add the balsamic ginger sauce and bring to a simmer. Add the clams, cover, and cook for 5-7 minutes until the clams open. Discard any that do not open.
Sauté the vegetables: Add bell pepper, snow peas, and carrots to the skillet. Cook for 2 minutes, tossing to coat in the sauce.
Serve: Plate the noodles, top with balsamic ginger clams, and garnish with fresh cilantro.