CITRUS BAKED FISH
Salmon works best in this citrus-flavored dish.
Provided by Country Boy
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish lightly with cooking spray.
- Place salmon fillets in the baking dish.
- Mix lemon juice, orange juice, lime juice, butter, parsley, paprika, salt, and pepper together until well blended. Drizzle over salmon in the baking dish.
- Bake salmon in the preheated oven until easily flaked with a fork, 10 to 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 156.5 calories, Carbohydrate 4.5 g, Cholesterol 43.1 mg, Fat 7.2 g, Fiber 0.3 g, Protein 18.5 g, SaturatedFat 2.4 g, Sodium 196.1 mg, Sugar 2 g
ISLAND CITRUS TILAPIA
This meal will take you straight to the beach! Enjoy fresh, light, domestic Tilapia marinated in a tangy citrus and cilantro marinade, ready to be grilled in foil then served with Fresh Mango Salsa. This will quickly become a summer favorite... Served with our most-requested side of Coconut Mango Rice for a satisfying and exotic meal that is easy and perfect for a beautiful dinner on the patio.
Provided by Friends Foodies
Categories Caribbean
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- place fish in marinade for 1 hour.
- heat grill to medium.
- place fish on foil sprayed liberally with cooking spray on the grill.
- Grill for 8 - 10 minutes until white and flaky.
- warm rice in microwave.
- serve topped with mango salsa.
Nutrition Facts : Calories 478.3, Fat 2.9, SaturatedFat 0.9, Cholesterol 70.9, Sodium 80.2, Carbohydrate 75.5, Fiber 2.6, Protein 34.8
CITRUS CEVICHE
My take on the classic Peruvian ceviche. The acidity of the citrus fruit 'cooks' the fish. A nice refreshing meal on a hot summer day. It's imperative to use only freshly caught fish!
Provided by Althea
Categories Appetizers and Snacks Tapas
Time 2h40m
Yield 4
Number Of Ingredients 11
Steps:
- In a medium non-reactive bowl combine the lemon juice, lime juice, ginger and olive oil. Add the bass and toss to coat. Cover and marinate in the refrigerator for about 2 hours. The flesh of the fish should be white and opaque.
- Add the cilantro, onion and avocado. Season to taste with salt and pepper, toss and serve with hard cooked egg wedges.
Nutrition Facts : Calories 439.6 calories, Carbohydrate 17.4 g, Cholesterol 258.5 mg, Fat 29.1 g, Fiber 7.5 g, Protein 29.9 g, SaturatedFat 5.3 g, Sodium 149.5 mg, Sugar 4.7 g
CITRUS BAKED FISH
This recipe allows me to combine two things abundant in Florida-fresh fish and orange juice. The orange juice gives the fish a wonderful, tangy flavor.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large resealable plastic bag, combine the orange juice concentrate, oil and dill; add fish. Seal bag and turn to coat; refrigerate for at least 15 minutes. , Drain and discard marinade. Place the fillets in a greased 15x10x1-in. baking pan. Cover and bake at 350° for 15-20 minutes or until fish flakes easily with a fork. , Dip cut edges of orange slices in paprika; serve with fish.
Nutrition Facts :
CITRUS FISH
"Wolverine John, one of my TOH Recipe Forum E-friends, shared the original recipe for this easy fish entree. The sauce is delicious, and cleanup's a breeze."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place an 18x12-in. piece of heavy-duty foil on a large baking sheet. Arrange fillets in a single layer on foil; sprinkle with salt and pepper. Top with onion, parsley, and lemon and orange zest. Drizzle with oil. Top with a second large piece of foil. Bring edges of foil together; crimp to seal, forming a large packet., Bake at 450° for 15-20 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 208 calories, Fat 6g fat (1g saturated fat), Cholesterol 98mg cholesterol, Sodium 193mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges
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.
More about "island citrus fish recipes"
CITRUS MARINATED GRILLED FISH - LAYLITA'S RECIPES
From laylita.com
FRESH CITRUS FISH STICKS | HEART AND STROKE FOUNDATION
From heartandstroke.ca
APPLE-CITRUS STUFFED WHOLE ROASTED FISH RECIPE | PALEO …
From paleoleap.com
ROASTED SALMON WITH CITRUS SLICES | HEART AND STROKE …
From heartandstroke.ca
ISLAND CITRUS FISH | MANDI'S COOKBOOK
From mandirecipes.wordpress.com
ISLAND CITRUS FISH | WWW.KRAFTRECIPES.COM/RECIPES/ISLAND-CIT… | FLICKR
From flickr.com
Views 210
HOW TO MAKE CEVICHE – RECIPE | FOOD | THE GUARDIAN
From theguardian.com
GRILLED HALIBUT WITH CITRUS SALSA • THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
CITRUS-CURED FISH WITH HERBS AND VINAIGRETTE - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
PAN-SEARED FISH WITH CITRUS PESTO RECIPE - NYT COOKING
From cooking.nytimes.com
CARIBBEAN RECIPES - MY FOOD AND FAMILY
From myfoodandfamily.com
PAN FRIED FISH WITH CITRUS BUTTER SAUCE - TAMING OF THE SPOON
From tamingofthespoon.com
ISLAND CITRUS FISH - MY FOOD AND FAMILY
HAWAIIAN FISH TACOS WITH SPICY CITRUS SLAW & PICKLED JALAPENOS
From foodnetwork.ca
HOW TO MAKE A ISLAND CITRUS FISH – ONLY FOODY
From onlyfoody.com
ISLAND CITRUS FISH RECIPE | SAY MMM
From saymmm.com
DUNCAN RAY’S EASY MACKEREL RECIPES | FISH | THE GUARDIAN
From theguardian.com
You'll also love