Citruscod Recipes

Steps:

• For the marinade: In a small bowl, combine the orange juice, lemon juice, green onions, garlic, olive oil and red pepper flakes.
• For the fish packets: Cut four 12-by-17-inch pieces of aluminum foil; place one piece of fish in the center of each. Sprinkle the fish with salt and pepper. Divide the marinade evenly among the packets (about 1/2 cup for each).
• In a large bowl, toss the string beans, mushrooms, onions and tomatoes with the olive oil. Season the vegetables with salt and pepper, then divide evenly among the packets. For each packet, fold the foil over at the top to close, and then close up the sides to seal completely. Chill in the refrigerator for 30 minutes before cooking, to give the fish time to marinate.
• Preheat the oven to 400 degrees F.
• Transfer the packets to a baking sheet. Bake until the fish flakes, 12 to 15 minutes. Serve immediately.

Steps:

• For the dressing: Add the oil, orange juice, honey, vinegar and mustard to a mason jar and shake to mix.
• For the citrus salad: Carefully cut off the peel of the oranges and limes to remove the pith, then slice.
• Layer the orange and lime slices on a plate and sprinkle over the radishes. Drizzle with some of the dressing and top with the mint leaves.

Steps:

• Preheat oven to 375°. Place fillets in an 11x7-in. baking dish coated with cooking spray. , In a skillet, heat butter over medium-high heat; saute onion and garlic until tender. Spoon over fish. Mix orange zest and citrus juices; drizzle over fish. , Bake, uncovered, until fish just begins to flake easily with a fork, 15-20 minutes. Sprinkle with pepper and parsley.

Steps:

• Cut fish into serving-size peices and place into a baking dish coated with non-stick cooking spray.
• Sprinkle with parsley and pepper.
• In a skillet, saute onion and garlic in butter until tender.
• Sprinke over fish.
• Combine juices and orange peel and drizzle over fish.
• Bake, uncovered, at 375 degrees for 20-25 minutes or until fish flakes easily with a fork.

Steps:

• Salt and pepper fish fillets.
• Heat grill, put a piece of aluminum foil on the grill, add oil.
• Once grill is heated to 350-400 degree. Put fish on foil, and turn grill to medium to low to maintain 350-400 degree. Turn turn fillets over until cooked (fish turn opague and firm to touch).
• Put all other ingredients except mint and scallions in small sauce pan. Bring to a simmer and reduce by 1/3 to 1/2.
• Remove fillets to serving dish and pour sauce over fish. Top with scallions and mint. Serve immediately.