Wash your fish, towel dry to remove dampness.

Heat your skillet on med/high heat.

Toss in 3-4 garlic cloves, chopped scallions, fresh or dried dill and the Persian lime olive oil.

Toss together until slightly browned.

Coat the salmon or sea bass on both sides and let brown for about 3-4 min on each side.

Reduce heat, cover and work on your corn salsa. I usually just turn off the skillet and it holds in the heat and steams for a while.

Plate and layer with the juices from the fish & our new white Lemongrass mint aged balsamic vinegar. Devine.

Corn salsa:

  • 2 cups of yellow or white shoe peg sweet corn in a sauce pan with 2 tbl spoons of our vegan butter olive oil.
  • Add in diced tomatoes, juice from two limes, cilantro & onion (or use fresh salsa).
  • Bring to a low simmer (not boiling) and reduce heat.
  • Add a dash of smoked hickory or smoked citrus sea salt and cracked pepper to taste.

35 min. ENJOY!!!!