Fresh-Pressed Olive Oil Club
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Walnut-Crusted Fish

Posted on by The Olive Oil Hunter

This delicious and heart-healthy topping is the perfect upgrade from breadcrumbs, and a cast iron pan makes quick work of cooking the fish.

Ingredients

  • 1 cup shelled walnut halves or pieces
  • 4 tablespoons extra virgin olive oil, divided, plus more for drizzling
  • 1 tablespoon creamy Dijon mustard
  • 1 tablespoon fresh, chopped flat-leaf parsley 
  • 1 clove garlic, minced
  • 1-1/2 pounds thick white fish fillet, like cod, halibut, or bass, wild caught if available
  • Optional garnishes: lemon slices, fresh dill

Directions

Step 1

Preheat your oven to 375°F. Put the walnuts in a food processor or coffee bean grinder and pulse until they take on the texture of meal—go slowly because you don’t want the contents to turn to nut butter. Add 2 tablespoons of olive oil, the mustard, parsley, and minced garlic, and pulse just until blended.

Step 2

Heat a 10″ cast iron skillet until hot. While you’re waiting for it to heat up, pat both sides of the fish dry with paper towels and then press the walnut mixture evenly across the top surfaces. 

Step 3

When the skillet is hot, add 2 tablespoons of olive oil. As soon as it shimmers, use a long spatula to transfer the fish to the skillet. Cook for about 5 minutes, until the bottom browns.

Step 4

Transfer the skillet to the top third of your oven and cook for 8-12 minutes, until the fish feels firm (you can test on the side); this will depend on the thickness of your fish. 

Step 5

Turn your oven to broil to quickly toast the crust. Don’t walk away—this should only take 2 or 3 minutes. 

Step 6

Turn off the oven and, using high-heat-resistant oven mitts, carefully transfer the skillet to a heat-resistant pad on your counter. Drizzle the fish with more olive oil and garnish as desired.

Yields 4 servings

Chilean Ceviche

Posted on by The Olive Oil Hunter

Ceviche (pronounced ceh-BEE-chay) is a popular appetizer in Chile, which boasts over 2,600 miles of Pacific coastline. The name comes from the Quechuan word siwichi, which translates to “tender fish.” Salmon can be substituted for white fish.

Ingredients

  • 1 pound sushi-grade boneless, skinless white fish, such as red snapper, halibut, or grouper
  • 1 small red onion, peeled and thinly sliced lengthwise
  • 1/2 red bell pepper, seeded and diced
  • 1 jalapeño, stemmed, seeded, and finely diced
  • 1 1/2 teaspoons coarse salt (kosher or sea) or more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon merkén (optional)
  • Juice of 4 limes or lemons
  • 1/4 cup chopped fresh cilantro leaves
  • 3 tablespoons extra virgin olive oil
  • Toast points, lettuce cups, or tortilla chips, for serving

Directions

Step 1

Remove any bloodlines or dark parts from the fish before cutting it into 1/2-inch cubes.

Step 2

In a nonreactive bowl, combine the fish, onion, bell pepper, jalapeño, salt, pepper, and merkén, if using. Gently stir in the lime or lemon juice as well as the olive oil.

Step 3

Cover and refrigerate for 1 hour. Stir in the cilantro just before serving.

Serves 4

Smashed Beets and Greens Salad

Posted on by The Olive Oil Hunter

Perhaps you’ve had smashed potatoes. Beets also respond well to this technique. And we love the way the beet greens are incorporated in the salad rather than discarded. This recipe was inspired by the remarkable chef Francis Mallmann, whose restaurant Fuegos de Apalta has become a favorite of my wife and myself when we visit Chile.

Ingredients

  • 4 medium beets, yellow or red, with green tops, if available
  • 6 tablespoons extra virgin olive oil, divided use
  • 1 tablespoon red wine vinegar
  • 4 cups arugula or baby greens
  • Salt and freshly ground black pepper, to taste
  • 4 ounces feta or queso fresco, crumbled

Directions

Step 1

Preheat your oven to 400°F. Trim the beets, reserving the greens. Discard any thick stems. Place the beets on a rimmed sheet pan lined with parchment paper. Coat them with 1 tablespoon of olive oil. Roast until easily pierced by a knife, about 50 to 60 minutes, turning them once midway. Let cool slightly.

Step 2

While the beets are cooling, whisk together 2 tablespoons of olive oil and the vinegar in a large bowl. Add the arugula or baby greens and the beet greens, if available, and toss well. Season with salt and pepper. Transfer to a serving platter.

Step 3

When the beets are cool enough to handle, cover them with another sheet of parchment and gently smash each one with the palm of your hand to flatten it to a disc about one-inch thick.

Step 4

Heat a 12-inch cast iron skillet over medium-high heat until hot. Add 1 tablespoon of olive oil to the pan. Add two of the smashed beets and cook until the bottoms are charred, about 3 minutes; flip and repeat. Use a spatula to place them on top of the greens on the serving platter. Repeat with remaining beets and the last tablespoon of olive oil.

Step 5

Scatter the cheese over the beets, and drizzle with more olive oil.

Serves 4

Lomo a la pobre

Posted on by The Olive Oil Hunter

Meet the Chilean version of steak and eggs, a popular breakfast option throughout the country. The dish can be made on the stovetop or grill using a grill plate, a cast iron skillet, or a plancha—a very handy flat Spanish griddle you can use right on your grill without the risk of food falling through a grill basket or the grill grates—plus, its smooth surface distributes heat evenly. For a more substantial meal, serve the lomo with oven-roasted potatoes.

Ingredients

  • Two 6-ounce filet mignons or strip steaks, each about 1 inch thick
  • Extra virgin olive oil
  • Coarse salt (kosher or sea)
  • Freshly ground black pepper
  • One large red or white onion, peeled, halved lengthwise, and thinly sliced
  • 2 large eggs
  • 2 tablespoons chopped fresh cilantro, flat-leaf parsley, or chives

Directions

Step 1

Brush the steaks on both sides with olive oil, then season with salt and pepper. Set aside.

Step 2

Toss the onions with olive oil and season with salt and pepper. In a cast iron skillet, sauté the onions over medium heat until soft and lightly colored. Remove from the skillet and keep warm. Over medium-high heat, sear the steaks for 3 to 4 minutes per side; cook until done to your liking. Keep warm. Wipe out the skillet with a paper towel. Add a tablespoon of olive oil to the skillet and fry the eggs until done to your liking. (I prefer runny yolks. They mingle with the olive oil and make an unctuous sauce.)

Step 3

To serve, arrange the steaks on a bed of onions. Top each steak with a fried egg, drizzle with olive oil, and sprinkle with the fresh herbs.

Serves 2, but can be multiplied as desired