BLOOD ORANGE RECIPES: CITRUS SALAD & MORE!
Steps:
- Cut off the peel of the grapefruit and oranges: slice off the ends, then angle your knife and follow the curve to remove the peels (follow Steps 1 & 2 of How to Cut an Orange). Slice the citrus into rings.
- Thinly slice the shallot into thin rings.
- In a medium bowl, stir together the white wine vinegar, Dijon mustard, maple syrup, and 1 pinch kosher salt. Then gradually whisk in the olive oil 1 tablespoon at a time until creamy.
- Arrange the citrus and shallots on a platter or serving plates. Drizzle with vinaigrette. Top with torn mint leaves and fresh ground pepper. If desired, top with finely crushed pistachios.
Nutrition Facts : Calories 169 calories, Sugar 14.8 g, Sodium 2.5 mg, Fat 10.9 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 19.1 g, Fiber 3.2 g, Protein 1.5 g, Cholesterol 0 mg
BLOOD ORANGE-CITRUS MARINADE
Add the fresh citrus flavor of blood oranges to your meal-perfect with grilled chicken!
Provided by Betty Crocker Kitchens
Categories Condiment
Time 10m
Yield 12
Number Of Ingredients 8
Steps:
- Whisk all ingredients together in a bowl until well blended.
- This marinade mix can be poured over your favorite cut of chicken and refrigerate up to 24 hours before cooking.
Nutrition Facts :
PAN-SEARED HALIBUT WITH BLOOD ORANGE BUTTER SAUCE
Although I ate my first blood orange quite simply, I've since experimented with other preparations. This lovely butter sauce is wonderful over grilled or pan-seared fish--halibut, salmon, striped bass or snapper especially.
Provided by Alejandra Ramos
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 8
Steps:
- For the blood orange butter sauce: Melt 2 pieces of the butter in a heavy-bottomed saucepan over medium heat. Add the shallots and cook, stirring occasionally, until soft and translucent, about 5 minutes.
- Add the orange juice; stir to combine and simmer on medium-low heat until the liquid is reduced by about half, about 5 to 8 minutes.
- Add the remaining 8 pieces of butter, one piece at a time, whisking constantly, until each is fully incorporated. Remove from the heat and season with salt and pepper.
- For the pan-seared halibut: Pat the fillets dry with paper towels. Heat the oil in a stainless-steel or cast-iron skillet over medium-high heat. Place the fish in the skillet, skin-side down, allowing at least 2 inches between the fillets. Cook until the skin is crispy and the fish releases from the pan easily, about 3 minutes. Season the skinless side of the fish with a pinch of salt and pepper, then flip and cook until the fish is just opaque in the center, 5 to 7 minutes.
- Place a few spoonfuls of the Blood Orange Butter Sauce over the fish. Sprinkle with the pomegranate arils and serve.
GRILLED MAHI MAHI WITH BLOOD ORANGE SAUCE AND SALSA
Steps:
- Sprinkle fish with salt, brush with oil and grill until cooked through, about 3 to 4 minutes per side.
- To make the salsa, combine the blood oranges, cilantro, Arbol chile, onion, olive oil, red wine vinegar, salt and pepper. Mix well and set aside.
- To make the sauce, simmer blood orange juice over low heat until reduced to 1/4 cup, stirring occasionally to prevent scorching. Remove from heat and reserve. In a small saucepan, combine shallots and red wine vinegar and reduce over low heat. Add white wine and reduce again. Stir in cream and heat just to simmer. Remove from heat and stir in butter piece by piece until incorporated. Stir in reserved blood orange syrup, strain sauce and keep warm. To serve, place fillets on individual plates, spoon sauce over fish and top with salsa.
MARJORAM AND CITRUS FISH MARINADE
Marjoram is oregano's oft-forgotten little sister. Not having to share the spotlight with oregano, marjoram has developed a lighter, sweeter personality than its sibling. It doesn't take everything so seriously, and in turn makes for a lighter, cleaner flavor while still imparting a wonderful herbal aroma. Mixed with a little citrus, marjoram can make your grilled fish taste great without much effort.
Provided by elizabethanderson1
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 10m
Yield 1
Number Of Ingredients 9
Steps:
- Combine vinegar, orange juice, lemon juice, marjoram, olive oil, orange zest, lemon zest, salt, and pepper in blender; blend until well combined.
Nutrition Facts : Calories 180.8 calories, Carbohydrate 14.8 g, Fat 13.9 g, Fiber 0.9 g, Protein 1.5 g, SaturatedFat 1.9 g, Sodium 2340.3 mg, Sugar 6.8 g
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