Verbena Coconut 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.
 
 
 
PINEAPPLE COCONUT MAHI MAHI
2-4 Mahi Mahi filets
2-4 fresh pineapple rings
4 Tablespoons Verbena Persian Lime olive oil
2-4 Tabelspoons Verbena Coconut white balsamic vinegar
Salt & Pepper to taste
DIRECTIONS:
Coat Mahi Mahi with 1-2 Tablespoons of the Persian Lime olive oil and sprinkle with
salt and pepper if desired.
Coat the pineapple rings with Persian Lime olive oil and a sprinkle of Coconut balsamic
and set aside.
Place 2 Tablespoons of Persian Lime olive oil in a frying or saute pan on the stove over
medium high heat. When hot, place Mahi Mahi in pan and cook on one side for 3
minutes and then turn and allow other side to cook for 3 minutes. 
Remove fish from pan, cover and let rest. 
Place pineapple rings in pan. Cook on one side for 2 minutes
and then flip and cook other side. The balsamic vinegar on the pineapple will caramelize
and the pineapple rings should develop a golden brown color.
To serve, place Mahi Mahi on plate and top with golden pineapple ring. Drizzle with
Persian Lime olive oil and Coconut balsamic vinegar to finish. Delicious served with rice
and a salad.
 
 
 
 
BRAISED COCONUT PARSNIPS

1-2 TBSP unrefined virgin coconut oil or unsalted butter (or more if you like it very glazy)
½ cup water
¾ teaspoon sea salt + more to taste if desired
freshly ground black pepper to taste
2-3* TBSP Verbena Coconut white balsamic vinegar, divided 
1 ½ pounds parsnips, tops trimmed and peeled and cut on the diagonal into approximately 1 ½-inch slices
⅛ teaspoon ground nutmeg
Directions:
In a 10-inch skillet with a lid, such as a straight-sided skillet or braising pan, add the oil or butter, water, salt, pepper, and 1 Tablespoon of white balsamic. Turn the heat to high and stir to combine. When the mixture comes to a boil, add the parsnips and turn heat to low. Cover and simmer for 10 minutes.
Remove the lid and stir in the remaining 1-2 Tablespoons white balsamic, and nutmeg. Simmer until all the liquid has reduced to a glaze and parsnips are tender, approximately 3-5 more minutes.