A slightly sweet & herbaceous balsamic with floral undertones. Wonderful on chicken, lamb, seafood and pork or use it in vinaigrettes, garlic mashed potatoes, green vegetables, or on goat cheese. Drizzle over ice cream or add to fresh fruits and berries. Herbs de Provence, Basil, Eureka Lemon or Persian Lime are your go to oils.
4 halibut steaks, about 5 ounces each, 5 tablespoons Loide' Basil Olive Oil, 2 tablespoons Loide' Lavender Balsamic Vinegar, 2 tablespoons Loide' Garlic Olive Oil, 1 cup fresh mint, chopped, 1 lemon, cut into slices, salt and pepper to taste.
Preheat oven to 350 degrees. Coat the bottom of a baking dish with 1 tablespoon Basil Olive Oil. and layer lemon slices on the bottom of the pan. Sprinkle both sides of the steaks with salt and pepper and put into the pan. Bake about 8 minutes. While fish is cooking, combine the rest of the Olive Oils, the Lavender Balsamic and fresh mint in a blender. Pulse until smooth. Place a large spoonful of sauce on each plate and top with fish, and a lemon slice.