Olive Oil & Vinegar Tasting Room

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Tel: 203.779.5331 | 724 Boston Post Road, Madison, CT

Located in the First Niagra Bank Courtyard

Shipping available

Oven-Steamed Fish with Ginger & Olive Oil


¼ cup of finely chopped cilantro
2 cloves of garlic, minced
2 large scallions, minced
1 tbsp peeled fresh ginger, minced
Finely grated zest of 1 lemon
1 ½ tsp of kosher salt
½ tsp of pepper
4 ½ lbs of Red Snapper (or any fish of your choice)
2 tbsp. fresh lemon juice
¼ cup of The Shoreline Vine Extra Virgin Olive Oil
1 ½ tsp of low sodium soy sauce
1 tsp of The Shoreline Vine Traditional or Blackberry Ginger Balsamic Vinegar
Preheat oven to 425 degrees

In a small bowl combine cilantro, garlic, scallions, ginger, lemon zest, salt and pepper.

Line a baking sheet with heavy-duty aluminum foil (large enough to wrap loosely around the fish). Sprinkle 1/3 of the cilantro mixture lengthwise down the center of the foil. Set the fish on top of the mixture and sprinkle another 1/3 of the mixture on top. Drizzle the lemon juice over the fish and fold up all of the sides forming a loose by well-sealed packet. Bake fish for 40 minutes or until cooked through.

Meanwhile, in a small saucepan combine olive oil, soy sauce & balsamic and warm over medium heat. 

Carefully open the fish packet and pour off the juices. Transfer fish to a large platter and sprinkle the remaining 1/3 of the cilantro mixture. Pour the balsamic sauce over the fish and serve.

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