Preheat grill to medium-high heat. Drizzle each cob of corn with 1 tablespoon of Hojiblanca Extra Virgin Olive Oil, and liberally sprinkle Lime Sea Salt and pepper on each one. Using tongs, place on the heated grill. Cook each side until grill marks form and corn kernels are softened., about 10 minutes total. Drizzle with more olive oil if necessary. Remove from heat when done and let cool.
Preheat oven to 400 degrees F.
Line baking pan with parchment paper, be sure to not cut the paper short so you can fully cover the fish.
Open the fish and scatter the garlic and rosemary evenly throughout the cavity.
Evenly place the lemon slices inside the cavity.
Drizzle the cavity with 2 tbsp. of Hojiblanca Extra Virgin Olive Oil and season with salt and pepper to taste.
Place the fish in the center of the parchment paper and pour Lemon White Balsamic Vinegar over and around the fish.
Drizzle the remaining Hojiblanca Extra Virgin Olive Oil over the top of the fish.
Cover the fish with the remaining parchment paper and bake for 30 minutes.
Open the fish and let rest for 15 minutes before serving.
recipe from Lucero Blog.
In a large bowl or ziplock bag, mix together garlic, lime juice, tequila, Olive Oil, black pepper, cumin and salt until combined. Add chicken breast pieces, and toss until evenly coated. Cover or seal, and refrigerate for 30 minutes, or up to 8 hours.
Preheat grill to medium-high heat.
Remove chicken from bag, and discard the leftover marinade. Thread chicken onto skewers*, then season the chicken with a few extra pinches of salt and pepper. Place skewers on the grill and cook for 6-8 minutes, turning once, until the chicken is cooked through. Remove and serve immediately, garnished with fresh cilantro** and drizzled with Lime Olive Oil if desired.
*If using wood skewers, be sure to completely soak them in water for at least 10 minutes before threading on the chicken. This will help prevent them from burning.
Recipe adapted from Gimme Some Oven.com