Verbena Mango White Balsamic Vinegar
No added sugars. All natural, always!
 
 
How to Use Balsamic Vinegar
Balsamic vinegar is delicious drizzled over salads, of course. But try it in cooked dishes, too. Balsamic vinegar holds onto its spicy kick, balancing the rich flavor of meat, poultry, and fish, and adding welcome acidity to vegetables. Some flavored balsamic vinegars are also great to add to fruit, cheesecake, poundcake, ice cream, yogurt, drinks, and more.
 
 
 
LEMON MANGO GRILLED HALIBUT
4 (6 ounce) Halibut fillets (can substitute with other firm White fish, Mahi Mahi, or raw shrimp)
8 TBSP Verbena Meyer Lemon olive oil
4 TBSP Verbena Mango White balsamic vinegar 
salt and pepper to taste
Directions:
Prepare the marinade by mixing 2 parts (6 Tbsp) Lemon olive oil with 1 part (3 Tbsp) Mango balsamic vinegar. Whisk to mix well.
Clean fish and pat dry with paper towel. Add marinade and let sit for 10-20 minutes.
Lightly oil grill to prevent sticking and preheat to high heat.
Season fish with salt and pepper. Grill fish fillets for about 5 minutes on each side, until browned
and fish can be flaked with a fork. Remove to a warm serving plate.
Prepare finishing sauce by mixing 2 parts (2 Tbsp) Lemon EVOO with 1part (1 Tbsp) Mango balsamic. Drizzle over grilled fish.
Serve with Mango Salsa or Basmati Rice
 
 
 
 
MANGO AVOCADO SALAD
1 tablespoon Verbena Mango balsamic vinegar
1 tablespoon lime juice
2 tablespoons Verbena Tunisian Chemali olive oil
2 mangos, cubed
2 avocados, cubed
1/2 small red onion, diced
Salt and freshly ground black pepper
Directions:
In a large serving bowl, whisk together vinegar, lime juice, salt and pepper to taste. Slowly whisk in oil. Toss in mangoes, avocado and red onion to coat. Serve immediately.