Pecan Crusted Trout with Blackberry Ginger Reduction     

4 (4-6 oz) trout fillets 
3 Tbsp. of Persian Lime Olive Oil
1/8 Cup of Blackberry Ginger Reduction (see below on how to make reduction)
1/2 Cup chopped Pecans
1/2 Cup of plain Panko bread crumbs
1 Tbsp. of brown sugar
1 tsp. Seasonello Italian Sea Salt 
Freshly ground peppers to taste
Mix Pecans, Panko bread crumb, and brown sugar in a bowl and set aside. Season trout with sea salt and pepper, drizzle a layer balsamic reduction on each fillet and press the pecan mixture into the layer of balsamic on the fillet. In a large skillet heat Lime Olive Oil, medium high heat, and cook trout (pecan mixture face down in extra virgin olive oil) 4-6 minutes then flip and cook filet another 4 minutes until fish is flaky.

Reduction:  In a small sauce pan bring balsamic to a boil.  Once it begins to boils reduce down to a simmer and let cook down to half, about 15-20 minutes stirring often.  Once reduced to half, let cool for about 15 minutes.

​Grilled Persian Lime Chicken with Mango Balsamic Fruit Salsa
4 chicken breast 
1 c. cubed watermelon
1 c. cubed honeydew melon
1 c. halved strawberries
1/2 c. blueberries
1/2 c. grapes halved
1/4 c. chopped red onions
3 Tbsp. Persian Lime Olive Oil
1 tsp honey
2 Tbsp. Mango White Balsamic
2 Tbsp. chopped fresh Cilantro
1/2 tsp Fresco Lime Sea Salt
1/2 tsp ground pepper

Heat grill.  Drizzle 1 Tbsp. of Persian Lime olive oil on both sides of the chicken then sprinkle chicken with 1/4 tsp Pink Andes sea salt and 1/4 tsp of freshly ground black pepper.  Cook through about 6-7 minutes on both sides.  
Salsa mixture:  combine all fruit with the red onions in a large bowl.  Mix remaining Persian Lime Olive Oil with the honey and Mango balsamic and coat the fruit mixture.  Serves 4

​Dark Chocolate Pot de Crème 
12oz Terroir Dark Chocolate chopped
3 cups Half & Half
6 large egg yolks
8 Tbsp. granulated sugar
¼ cup Persian Lime Olive Oil
 ¼ tsp Pink Himalayan Sea Salt                 
Persian Lime Whipped Cream
1 cup heavy cream
1 tablespoon Persian Lime Infused Olive Oil
1 teaspoon vanilla extract
2 tablespoons confectioners' sugar
Place the chocolate and olive oil in a blender. Whisk the Half & Half egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Stir the mixture constantly, making sure to scrape the bottom and edge of the pot with a heatproof spoon or spatula so that the mixture does not burn. Continue to stir until the custard is coats the spoon and almost begins to simmer, about 5 minutes.
Immediately pour the custard over the olive oil and chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among 6 ramekins or cups and refrigerate for at least 3 hours.
Whip the cream and Persian Lime olive oil with the confectioners' sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de crème with whipped cream before serving.
Makes 6 servings​

​Northfield Olive Oils and Vinegars