Grannydragons Citrus Salsa For Fish Or Chicken Recipes

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FISH TACOS WITH CITRUS SALSA



Fish Tacos With Citrus Salsa image

Make and share this Fish Tacos With Citrus Salsa recipe from Food.com.

Provided by gailanng

Categories     Southwestern U.S.

Time 40m

Yield 8 serving(s)

Number Of Ingredients 17

1/4 cup flour
1 tablespoon premium chili powder (try ancho or chipotle)
1 teaspoon seasoning salt
1 teaspoon fresh ground black pepper
1 lb fish fillet, patted dry with a paper towel (sole, grouper, tilapia, monkfish, etc.)
2 tablespoons vegetable oil
2 tablespoons butter
8 (6 inch) flour tortillas or 8 (6 inch) corn tortillas
3 large roma tomatoes, seeded and diced
1/2 cup finely chopped red onion
1 orange, segments separated and chopped (remove strings and any pith)
1 large lime, segments separated and chopped (remove strings and any pith)
3 green onions, white and green parts sliced
1 jalapeno, finely chopped (remove the seeds if you don't want it spicy)
2 tablespoons finely chopped fresh cilantro leaves
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

Steps:

  • In a small bowl, combine the flour, chile powder, salt and pepper. Dust the fillets on both sides with the flour mixture.
  • Heat the oil and butter in a large skillet over medium-high heat. Put the fillets in the pan and cook for 4 to 5 minutes, then flip and cook for an additional 4 to 5 minutes, or until the fish flakes when you poke it with a fork. Remove to drain on a paper towel. Transfer the fillets to a serving plate and break each into a few big pieces.
  • Divide the fish evenly among the tortillas and top with the Citrus Salsa.
  • To Make Citrus Salsa: In a glass bowl, mix all the ingredients together. Cover and refrigerate for 1 hour. Mix again before serving. Makes 2 cups.

Nutrition Facts : Calories 286.4, Fat 10.3, SaturatedFat 3.2, Cholesterol 38.8, Sodium 503.3, Carbohydrate 30.8, Fiber 3.3, Sugar 4, Protein 17.8

MAYA CITRUS SALSA WITH RED SNAPPER



Maya Citrus Salsa With Red Snapper image

Xec (pronounced "shek") is a sweet, sour, juicy citrus salsa from Mexico's Yucatán Peninsula, and it makes a brilliant match with almost any kind of fish, cooked almost any kind of way. The combination here - orange, grapefruit, lemon - is not traditional to Mayan cooking, nor is it a mandate. Add lime if you have it, a bitter orange if you can find it. Don't skip the minced habanero, though, which adds a bit of heat and yet more flavor. The fish starts on the stove for a few minutes, and is soon moved to the oven to finish cooking, for a total time of less than 10 minutes.

Provided by Mark Bittman

Categories     dinner, easy, quick, weekday, main course

Time 15m

Yield 4 servings

Number Of Ingredients 8

1 orange
1 small grapefruit
1 large lemon
1/2 cup chopped fresh cilantro leaves
1/2 habanero or other chili, seeded and minced, or to taste
Salt to taste
2 tablespoons oil
4 red snapper fillets, 4 to 6 ounces each, preferably skin on (and scaled)

Steps:

  • Heat oven to 450 degrees. Cut orange in half horizontally and section it as you would a grapefruit; do this over a bowl to capture all its juice. Remove seeds and combine flesh and juice in bowl. Repeat with grapefruit and lemon. Stir in cilantro, habanero and salt.
  • Put oil in a nonstick or cast-iron skillet over medium high heat. A minute later, add fish, skin side down; season top with salt. Cook until skin begins to crisp, 3 or 4 minutes, then transfer to oven. Cook another 3 or 4 minutes, or until a thin-bladed knife meets little resistance when inserted into thickest part of fish. Serve fish with xec, immediately.

Nutrition Facts : @context http, Calories 242, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 9 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 1 gram, Sodium 585 milligrams, Sugar 7 grams, TransFat 0 grams

GRILLED CHICKEN WITH CITRUS SALSA



Grilled Chicken with Citrus Salsa image

This grilled chicken with citrus salsa makes the perfect warm-weather dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 15

1/4 cup plus 1 tablespoon fresh lime juice
1/4 cup plus 1 tablespoon olive oil
2 jalapeno peppers, 1 thinly sliced, 1 diced
4 boneless skinless chicken breasts, trimmed of fat
Coarse salt, to taste
Freshly ground pepper, to taste
2 dashes tequila (optional)
1 navel orange, peeled, sectioned and cut into 1/4-inch pieces
1 small pink grapefruit, peeled, sectioned and cut into 1/4-inch pieces
4 scallions, thinly sliced
10 yellow and/or red cherry tomatoes, seeded and diced
Grated zest of 1/2 orange and 1/2 lime
1/4 cup chopped fresh, cilantro
4 tomatillos, diced (optional)
4 handfuls of mesclun or other mixed greens

Steps:

  • In a shallow bowl, combine 1/4 cup of each of the lime juice, olive oil, and jalapeno slices. Rub chicken with salt and pepper, add to marinade. Add a dash of tequila. Marinate for at least half an hour.
  • In a medium bowl, combine citrus fruit, scallions, tomatoes, remaining lime juice and olive oil, zests, salt and pepper, diced jalapeno, cilantro, tomatillos, and remaining tequila. Set aside.
  • Remove chicken from marinade. Cook on a hot grill for about 5 minutes on each side, or until cooked through. Remove from grill and let stand 5 minutes.
  • Divide greens among four plates. Slice chicken and arrange on top of greens. Spoon salsa over each salsa and serve immediately.

CITRUS SALSA



Citrus Salsa image

Use this fresh salsa recipe when making our Artichoke Bottoms with Shrimp and Citrus Salsa; it's also delicious with any grilled fish or chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 1 Cup

Number Of Ingredients 8

1 small jalapeno chile
1/2 pink grapefruit
2 oranges, 1 blood and 1 navel if possible
1 Meyer or regular lemon
2 tablespoons finely diced red onion
4 yellow or red cherry tomatoes
1/2 teaspoon fresh thyme leaves
3/4 teaspoon extra-virgin olive oil

Steps:

  • Roast jalapeno over a gas flame or under a broiler until blackened. Let cool in a paper bag. Peel, seed, and cut jalapeno into quarter-inch pieces.
  • Remove peel and pith from all citrus using a sharp paring knife. Place a strainer over medium bowl. Working over a medium bowl to catch the juice, carefully cut between membranes to remove segments. Squeeze remaining membrane to extract juice; reserve. Cut segments into 1/4-inch pieces; transfer to a separate bowl.
  • Add onion to citrus. Halve tomatoes lengthwise, squeeze out seeds; cut into 1/4-inch pieces. Gradually add reserved peppers, tasting for heat. Stir in thyme and oil, adding reserved citrus juice if salsa is dry.

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