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Look through Joe’s recipes to find what to make for your family or yourself tonight. Joe has tons of new recipes posting each week make sure you follow our social media. 

Ingredients:

5 to 6 cloves (1/4 cup) garlic

1 Medium size Vidalia onion (We get ours from VidaliaOnions.com)

2 slices of prosciutto 

1 plum tomato

2 Bay leaves

1 tsp Sicilian Sea Salt

4 pieces of Mahi Mahi (about a pound and a half to 2 pounds)

1/2 stick of butter 

1/4-1/2 Cup Dry Sherry

1 lemon

Olive Oil

Directions:

Cut Vidalia onion into half slices and the garlic into small pieces. 

Put enough oil into the pan to cover the bottom. Heat oil on medium low in the saute pan. When the oil is hot add two tablespoons of butter, the garlic and onions heat until onions are translucent stirring occasionally. Add Bay leaves, Prosciutto sliced into 1/4 pieces, and diced tomato and turn the heat to medium high. Add the Mahi Mahi and sear fish on one side - takes about 3-5 minutes. Sprinkle half the Sicilian Sea Salt on the top of the fish. Then turn and repeat searing and and salting. When done searing remove from heat. Adjust the temperature to low and add the rest of the butter to the pan. Return the pan to the heat and cover. Cook for about ten minutes until the fish has an internal temperature of 145 degrees Fahrenheit. 

Remove lid and turn heat up to Medium High. Add Sherry and juice from 1 lemon and stir in the pan to deglaze the pan. Add salt and pepper to taste. Serve immediately. 

This Sun Dried Tomato Recipe is actually made using an oven like most "sun" dried tomatoes you buy. This is a really simple recipe but one of my all time favorites. 

It takes some time to cook but it is worth the wait. 

Recipe makes about 8 servings.

Ingredients:

2 pounds small Tomatoes - I like using grape or cherry tomatoes but any will do. 

Olive oil

Sicilian Sea Salt - coarse

Ground Black Pepper

Sicilian Oregano (https://amzn.to/2Zw6QFU - paid affiliate link)

Garlic granulated

This makes a really easy wonderfully tasting side dish on the grill. 

I would plan on half a cup serving size - about 4oz. This recipe for grilled baby potatoes will make 4 servings. 

*Pierce and bake 2-3 cups of baby potatoes at 400 degrees for 40 minutes or until soft. You can substitute any type of potato. If using a full sized baking potato cut it into pieces first about the size of a baby potato.

*If pressed for time you can microwave the potatoes on high for 7 minutes or until soft. First pierce with a fork. 

*Cut cooked potatoes in half. Put into a large bowl. 

*Stir in enough Olive Oil to coat the potatoes, about 1/4 cup.

*Add one sprig of fresh Rosemary separated from stem. You can substitute two tablespoons of dried Rosemary if you don’t have fresh. 

*Add one sprig of fresh thyme separating the leaves from the stem, or 1 tablespoon of dry. 

*Add Coarse Sicilian Sea Salt and ground black pepper to taste. 

*Cook on medium high in a grill pan. I suggest getting a grill pan like this one from Weber so that the potatoes do not fall through the grill grates. https://amzn.to/3vUaCoE (paid affiliate link- thanks for your support).

 What you’re looking for here is browning the potatoes. They’ve already been cooked so you want the heat high and you’ll need to watch that they brown and do not burn. Turn every couple minutes so they brown evenly.

*Keep stirring until browned and remove to the original bowl and mix again in the remaining oil. 

*Serve hot.  You and your guest will love these and the Sicilian Sea Salt we sell will take these to the next level. 

*Leftovers go great cut up and added to eggs and spinach for a frittata.

Joe Styler

www.Sicilianseasalt.com

Simple summer recipe that tastes amazing.

Grilled asparagus:

Clean, and cut off bottom white part of the asparagus.

Pat dry. Then toss lightly in olive oil just enough to coat

the asparagus.

Move to a grill pan - so they don't fall between the

grates. Have it preheated on medium heat 375-400

degrees.

Sprinkle with Sicilian Sea Salt.

Let sit 5-10 minutes until they start to brown on one

side.

Move them around with tongs to cook evenly until

tender.

Serve hot.