CITRUS SAUCE
This is the perfect sauce for our grilled salmon with citrus sauce.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 3/4 cup
Number Of Ingredients 6
Steps:
- In a small skillet over high heat, boil 1/2 cup fresh orange juice and 1/4 cup fresh lime juice until reduced to 1/2 cup, 8 to 12 minutes.
- Remove from heat; whisk in 2 teaspoons sugar, 2 teaspoons Dijon mustard, and 2 tablespoons olive oil. Season with coarse salt and ground pepper.
CITRUS-CRANBERRY SAUCE
Steps:
- Remove the peel and pith from oranges with a pairing knife, cut each section into quarters.
- In a heavy saucepan over medium heat combine oranges, cranberries, sugar, water, and ground ginger. Cook for 15 minutes, stirring occasionally. Remove from heat and stir in lemon and lime juice. Cover sauce and chill before serving. Can be made up to 3 days prior to serving.
DESSERT CITRUS SAUCE
Make and share this Dessert Citrus Sauce recipe from Food.com.
Provided by ladyroseofrohan
Categories Sauces
Time 15m
Yield 9 serving(s)
Number Of Ingredients 7
Steps:
- In 1 quart saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Cook over medium heat, stirring often until boiling.
- Boil 1 minute, stirring constantly. Remove from heat.
- Stir in butter, juice, and peel until butter is melted. Serve warm.
CITRUS BUTTER SAUCE
Another recipe I found at Bahama Breeze's Restaurant site. Posting for ZWT Caribbean region, which is served with their Breeze Wood Grilled Chicken Breast as well as seafood entrees. Sounds delicious!!
Provided by diner524
Categories Sauces
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Add the oil in a heated small sauce pan. Add the shallots and sauté for one minute.
- Add the Orange juice and white wine and reduce by ¾.
- Reduce the heat to low and add the butter cubes one at a time while whisking the sauce to evenly incorporate the butter; do not allow the sauce to boil as it will break.
- Add the sugar, salt and pepper.
- Stir to combine then strain the sauce through fine mesh strainer.
- Serve hot and Enjoy!
Nutrition Facts : Calories 224.7, Fat 19.6, SaturatedFat 11.3, Cholesterol 45.8, Sodium 154.2, Carbohydrate 7.6, Fiber 0.1, Sugar 6, Protein 0.5
FISH WITH CITRUS-CHILE SAUCE
This light yet earthy sauce lends a generous, almost floral warmth to any white, sturdy fish. For heat, there are crushed Calabrian chiles, smoky and sunny; for a mellow sourness, Moscatel vinegar - feel free to substitute apple cider vinegar and a little sugar to approximate the same fruitiness; and for funk, fermented white pepper (although regular white pepper will work too). Other notes include delicate marjoram, cousin to oregano but less forward, with its comforting contour of balsam, and Timur pepper from Nepal, fragrant and bright, calling to mind a just-peeled tangerine. (If you use Sichuan pepper instead, give it a citrus boost with extra orange juice and a shower of orange zest.) The sauce comes out denser than a vinaigrette but still loose and the orange-red of a young sunset.
Provided by Ligaya Mishan
Categories dinner, seafood, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Make the sauce: Toast the Timur pepper in a dry skillet over medium heat. When the pods are fragrant but not yet darker brown, remove them from the heat and let cool. Using a spice grinder or a mortar and pestle, crush into a fine powder, along with the white peppercorns.
- In a small bowl, whisk together the vinegar, chiles, marjoram, juice, garlic and the freshly ground Timur and white pepper. Let sit for 30 minutes for the flavors to meld, then gradually whisk in the olive oil. Add salt. Taste and add more of whichever seasonings you like, whisking as you go. Use immediately or refrigerate in an airtight container for up to 1 week.
- Make the fish: Pat the fish dry and season on both sides with salt and pepper. If cooking on the stovetop, coat a skillet with oil and heat over medium-high. (The skillet should be large enough to hold all the fillets with space between them. If it isn't, work in batches.) Carefully add the fish to the hot oil and pan-fry the fish until browned, about 3 minutes on each side. (Gently probe the fish with a fork; if it flakes, it's done.) Remove from the heat and transfer to plates.
- If grilling, heat a grill to medium-high. Generously brush or rub the fish with olive oil to coat. Place on the hot grill grates, skin side down if there's skin and cover if using a gas grill. Cook until the fish releases easily from the grate, about 3 minutes. For thinner fillets, the flesh will be just opaque throughout and starting to gape and the fillets don't need to be flipped. Simply transfer them to plates. For thick fillets or steaks, carefully flip the fish and cook until just opaque throughout, 2 to 3 minutes more, then transfer to plates. Spoon the sauce over the fish and serve.
CITRUS SAUCE
Steps:
- Place the chicken broth in a medium saucepan over medium heat. Simmer until reduced to 1/4 cup, about 15 minutes.
- Add the lemon and orange juices and butter. Simmer until the sauce is thick enough to coat a spoon, about 20 minutes. Add salt and pepper to taste. Add herbs until just before serving.
Nutrition Facts : @context http, Calories 110, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 9 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 6 grams, Sodium 240 milligrams, Sugar 3 grams, TransFat 0 grams
FRUIT CUP WITH CITRUS SAUCE
This fruit salad is so elegant that I serve it in my prettiest crystal bowls. With its dressed-up flavor, it's perfect for a special event, but easy enough for every day. -Edna Lee, Greeley, Colorado
Provided by Taste of Home
Categories Breakfast Brunch Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the orange juice, wine or grape juice, lemon juice and sugar; mix well. In a large bowl, combine the fruit; add juice mixture and toss to coat. , Cover and refrigerate for 2-3 hours, stirring occasionally. Garnish with mint if desired.
Nutrition Facts : Calories 75 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 8mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
More about "citrus sauce for citrus sections recipes"
THIS DOUBLE-CITRUS SOY SAUCE IS THE PERFECT GRILLING …
From cookinglight.com
RECIPE: ROAST DUCK WITH MANDARIN CITRUS SAUCE
From wholefoodsmarket.com
CITRUS SALAD WITH XO SAUCE AND MEYER LEMON DRESSING …
From seriouseats.com
CITRUS CREAM PASTA - A 15 MINUTE RECIPE! • FOOD FOLKS …
From foodfolksandfun.net
37 CITRUS RECIPES WITH ORANGE, LEMON, LIME, AND …
From bonappetit.com
- Charred Kale With Citrus and Green Tahini. No more free massages for stubbornly tough greens. Here, a quick char in a hot skillet tempers the raw edge of kale and balances its vegetal flavor.
- Chicken Salad With Citrus and Chile Oil. With plenty of protein, a double punch of acid from citrus and vinegar, and a garlicky chili oil, this salad is made for dinner.
- Crispy Rice With Ginger-Citrus Celery Salad. To get the best texture, evenly distribute the rice in your pan and gently press down to flatten it. Don’t touch until you hear it crackle!
- Citrus-Ginger Raita With Spice Oil. Ginger and orange juice give this raita a holiday feel. Treat it like cranberry sauce–it goes with everything. View Recipe.
- Raw and Crispy Kale Salad With Ginger and Coconut. In this refreshing Thanksgiving salad, half the kale gets crisped up in the oven like chips while the rest is tossed with a gingery soy-tahini dressing.
- No-Fail Roast Chicken With Lemon and Garlic. Only 6 ingredients, and you'll always know when it's done. View Recipe.
- Grapefruit Bars with Candied Zest. The twice-cooked curd method ensures that these bars are extra sturdy and have a smooth, shiny surface. View Recipe.
- Pomelo Salad with Chile, Lime, Peanuts, and Coconut. A palate cleanser packed with sweet, sour, and salty flavors; taste and tweak the seasonings as you go.
- Ginger-Citrus Cookies. Blanching the citrus peel in several changes of boiling water removes bitterness while still leaving plenty of bright flavor behind.
- Scrunched Cabbage Salad with Grapefruit and Chiles. Not just for slaw, cabbage is a snappy base that can handle lots of refreshing acidity—in this case from torn grapefruit and hot-and-sour chiles—without withering.
SCALLOPS RECIPE WITH SWEET-TART CITRUS SAUCE CAN BRIGHTEN YOUR DAY …
From washingtonpost.com
CITRUS SALSA RECIPE (PLUS A BONUS RECIPE) - VEGGIES DON'T BITE
From veggiesdontbite.com
EASY HOMEMADE BLUEBERRY SAUCE RECIPE - INSANELY GOOD
From insanelygoodrecipes.com
PAN-ROASTED CHICKEN WITH CITRUS SAUCE RECIPE - JOHN SEDLAR
From foodandwine.com
CITRUS SAUCE FOR CITRUS SECTIONS – RECIPES NETWORK
From recipenet.org
CITRUS PAN SAUCE RECIPE
From farmanddairy.com
CITRUS SAUCE FOR CITRUS SECTIONS RECIPE - COOKEATSHARE
From cookeatshare.com
PONZU SAUCE (JAPANESE CITRUS SAUCE) - MIKLIA
From miklia.com
FROZEN YOGURT BARK WITH CITRUS | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
CITRUS SLOW COOKER HAM: AN EASTER RECIPE - MARIE BOSTWICK
From mariebostwick.com
10 BEST ORANGE CITRUS SAUCE FOR FISH RECIPES | YUMMLY
From yummly.com
CITRUSY CANDIED CARROTS WITH YOGURT SAUCE RECIPE
From today.com
CITRUS SAUCE FOR CITRUS SECTIONS - BIGOVEN.COM
From bigoven.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love