Simple Baked Sole fillet, Spiced Mediterranean-style and baked in a buttery lime sauce. Green onions, dill, and capers are welcomed additions here!

INGREDIENTS

• 1 lime or lemon, juice of
• 1/2 cup Private Reserve extra virgin olive oil
• 3 tbsp ghee or unsalted melted butter (if you like it buttery, then add up to 1/2 cup)
• 2 shallots, thinly sliced
• 3 garlic cloves, thinly-sliced
• 2 tbsp capers
• 1 tsp seasoned salt, or to your taste
• 3/4 tsp ground black pepper
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1.5 lb Sole fillet (about 10-12 thin fillets)
• 4-6 green onions, top trimmed, halved length-wise
• 1 lime or lemon, sliced (optional)
• 3/4 cup roughly chopped fresh dill for garnish

INSTRUCTIONS

1. In a small bowl, whisk together lime juice, olive oil and melted butter with a dash of seasoned salt. Stir in the shallots, garlic and capers.
2. In a separate small bowl, mix together the seasoned salt, pepper, cumin and garlic powder. Spice fish fillets each on both sides.
3. Place the fish fillets on a lightly-oiled large baking pan or dish. Cover with the buttery lime mixture you prepared earlier. Now arrange the green onion halves and lime slices on top.
4. Bake in 375 degrees F-heated oven for 10-15 minutes. Do not overcook.
5. Remove the fish fillets from the oven and garnish with the chopped fresh dill.
6. Serve next to white rice or roasted Greek potatoes and a simple salad.

NOTES

If sole fillet is not available to you, you can try a different white fillet of fish. Only, you might have to adjust baking time as Sole Fillet is quite a thin fillet of fish.

DESCRIPTION

All-star cilantro lime chicken recipe, prepared Mediterranean-style with a special spice mix. Cooked to tender perfection in a tasty garlic and lime sauce.

INGREDIENTS

• 8 chicken thighs, bone in, skin on
• Private Reserve Extra Virgin Olive Oil
• 6 garlic cloves, roughly chopped
• 1 cup dry white wine
• 2 limes, juice of
• 2 cups chicken broth
• 1 bunch cilantro, stems removed, chopped; more for garnish

Spice mix:

• 1 tbsp seasoned salt like this one
• 1 tsp sweet Spanish paprika (or hot paprika, if you like)
• 1 tsp black pepper
• 1 tbsp garlic powder
• 1/2 tsp ground nutmeg

INSTRUCTIONS

• Preheat your oven to 375 degrees F.
• In a small bowl, mix the spices. Pat the chicken thighs dry, and season each thigh on both sides with the spice mix. Be sure to season underneath the skin as well. Let the chicken thighs sit in room temperature for about 15 minutes.
• When ready, heat 1-2 tbsp of olive oil in a cast iron skillet with a lid like this one. Brown the chicken thighs deeply on both sides in the heated oil. Remove from skillet and set aside briefly.
• Lower the heat and deglaze the skillet with the white wine. Let cook to reduce and then add the broth.
• Bring the liquid to a simmer then add lime juice and garlic.
• Now return the chicken to the skillet; and toss in the cilantro. Bring to a high-simmer for about 5 minutes or so.
• Cover and transfer to the 375 degree F-heated oven for 45 minutes or until chicken is cooked through.
• Remove from the oven and let sit for 5 minutes before serving. Garnish with more cilantro, if you like.
• A simple fattoush salad and a side of rice, couscous or Greek potatoes complete this chicken dinner.

SEAFOOD PAELLA

Paella combines the Roman and Arabic cultures. Arab conquerors introduced rice in Valencia. The word “paella,” may have stemmed from the Arabic word “baquia,” which means leftovers.




INGREDIENTS

• 4 small lobster tails (6-12 oz each)
• Water
• 3 tbsp Private Reserve Extra Virgin Olive Oil
• 1 large yellow onion, chopped
• 2 cups Spanish rice or short grain rice, soaked in water for 15 minutes and then drained
• 4 garlic cloves, chopped
• 2 large pinches of Spanish saffron threads soaked in 1/2 cup water
• 1 tsp Sweet Spanish paprika
• 1 tsp cayenne pepper
• 1/2 tsp aloppo pepper flakes
• Salt
• 2 large Roma tomatoes, finely chopped
• 6 oz French green beans
• 1 lb prawns or large shrimp or your choice, peeled and deveined
• 1/4 cup chopped fresh parsley

INSTRUCTIONS

1. In a large pot, bring 3 cups of water to a rolling boil. Add the lobster tails and let boil very briefly (1-2 minutes) until pink. Turn the heat off. Remove the lobster tails with a pair of tongs. Do not discard the lobster cooking water. When the lobster is cool enough to handle, remove the shell and cut into large chunks.
2. In a large deep pan or skillet, heat 3 tbsp olive oil. Turn the heat to medium-high and add the chopped onions. Saute the onions for 2 minutes then add the rice, and cook for 3 more minutes, stirring regularly. Now add the chopped garlic and the lobster cooking water. Stir in the saffron and it’s soaking liquid, paprika, cayenne pepper, aleppo pepper, and salt. Stir in the chopped tomatoes and green beans. Bring to a boil and let the liquid slightly reduce, then cover (with lid or tightly with foil) and cook on low heat for 20 minutes.
3. Uncover and spread the shrimp over the rice, pushing it into the rice slightly. Add a little water if needed. Cover and cook for another 10-15 minutes until the shrimp turns pink. Finally, add the cooked lobster chunks. When the lobster is warmed through, turn heat off. Garnish with parsley.
4. Serve the paella hot with your favorite white wine.