Grilled Shrimp Skewers

Sesame-Crusted Halibut with Relish


  • 2 tbls Big Sur Gourmet Mango White Balsamic Vinegar

  • 1/2 c pineapple, finely chopped

  • 1/2 c peeled mango, finely chopped

  • 1/4 c red bell pepper, finely chopped

  • 2 tbls fresh cilantro, chopped

  • 1 tbls fresh orange juice

  • 1/2 tsp grated orange rind

  • 1/2 tsp crushed red pepper

  • cooking spray

  • 1/2 tsp salt

  • 1/2 tsp freshly ground pepper

  • 4 4-oz. halibut steaks (about 1 inch thick)

  • 4 tsp black sesame seeds



  1. Prepare relish:  Combine first 7 ingredients in a bowl; set aside.

  2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle salt and pepper evenly over steaks.

  3. Coat both sides of each steak with 1/2 tsp sesame seeds, pressing gently to adhere.

  4. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness.

  5. Serve with relish.


  • 1 lb shrimp, peeled and deveined

  • 1/4 c Big Sur Gourmet Meyer Lemon Extra Virgin Olive Oil

  • 1/4 c Big Sur Gourmet Blood Orange Extra Virgin Olive Oil

  • 2 tbls red onion, minced

  • 2 tbls cilantro, chopped

  • 1 tsp orange or lemon zest

  • bamboo skewers, soaked in water at least 1-2 hours

  • red peppers

  • green peppers

  • pineapple

  • cherry tomatoes

  • red onion, cut in bite sizes pieces



  1. Whisk together the EVOO's, minced red onion, cilantro, and citrus zest. Reserve 2 tbls of marinade.

  2. Cut the peppers, pineapple, cherry tomatoes, and onion into bite size pieces, and thread onto skewers with the shrimp. Pour marinade over skewers and refrigerate for 1-4 hours. Discard marinade.

  3. Grill or broil until shrimp is opaque and no longer pink in the center (about 7-9 minutes depending on the size of the shrimp).

  4. Serve with the remaining 2 tablespoons of marinade and a spring mix salad.


  • 2-3 c mixed greens

  • 1/2 red onion, thinly sliced

  • 1 can mandarin orange segments, drained

  • 1/2 bunch grilled asparagus spears, chopped

  • 1/2 c walnuts, toasted and chopped

  • feta cheese crumbled

  • 1/2 c dried cranberries

  • 1/2 c Big Sur Gourmet Mango White Balsamic Vinegar

  • 1/2 c Big Sur Gourmet Blood Orange Extra Virgin Olive Oil



  1. Combine salad ingredients in a large bowl.

  2. Whisk the vinegar and oil in a separate bowl. Drizzle on salad and toss.



  • 2 c all-purpose flour

  • 2 tsp baking powder

  • 1/2 tsp salt

  • 2 large eggs

  • 2/3 c Big Sur Gourmet Meyer Lemon or Big Sur Gourmet Blood Orange EVOO

  • 2 tsp vanilla extract

  • 1 tsp grated lemon rind

  • 3/4 c granulated sugar

  • extra sugar for dipping



  1. Preheat oven to 325°.

  2. In a medium bowl, mix flour, baking powder, and salt; set aside.

  3. Combine eggs, EVOO, vanilla, and lemon rind in a large mixing bowl and beat well. Add sugar and beat until well blended. Stir in flour until just mixed.

  4. Drop spoonfuls of dough 2 inches apart onto ungreased baking sheets. Flatten cookies with the greased bottom of a glass dipped in sugar.

  5. Bake for 8-10 minutes or until lightly browned. Transfer immediately to wire racks to cool. Store in airtight containers.

  6. Yield: about 3 dozen cookies

Mango and Blood Orange Spring Salad

Drop Sugar Cookies

Blood Orange Extra Virgin Olive Oil



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Customer Service: 619-448-3233

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