ORANGE-CHIPOTLE SHRIMP
Steps:
- In a zip-top bag, combine one-third of the garlic, the olive oil, a large pinch of salt and pepper, and the shrimp. Marinate for 1 hour in the refrigerator.
- Meanwhile, add the remaining garlic, the orange juice and chipotle to a saucepot over medium heat. Bring to a boil and cook until reduced to a thin glaze, 10 to 13 minutes. Remove from the heat and let cool slightly.
- Heat a grill pan over medium-high heat. Remove the shrimp from the marinade, letting the excess drip back into the bag; discard the marinade. Place the shrimp on the hot grill pan and cook until opaque on both sides and grill marks appear, about 2 minutes per side.
- Remove the shrimp to a bowl, add the orange glaze, cilantro and lime juice, and toss to coat. Transfer to a serving platter and serve with baguette slices.
BAKED SNAPPER WITH MANDARIN ORANGES, CASHEWS AND GINGER
Steps:
- Preheat the oven to 425 degrees F (225 degrees C).
- Arrange the snapper fillets in a single layer in the bottom of a lightly greased shallow baking dish. In a medium bowl, stir together the mandarin orange juice, lime juice, brown sugar, soy sauce and sesame oil. Mix in the red pepper flakes, ginger and chopped mandarin oranges. Pour over the snapper in the dish.
- Bake uncovered for 12 to 15 minutes in the preheated oven, until fish is opaque. Transfer fillets to serving plates and spoon the sauce over them. Garnish with a sprinkle of cashews and green onion.
Nutrition Facts : Calories 255.7 calories, Carbohydrate 20.4 g, Cholesterol 41.4 mg, Fat 8.3 g, Fiber 2.2 g, Protein 26.1 g, SaturatedFat 1.6 g, Sodium 528.6 mg, Sugar 13.2 g
RED SNAPPER WITH ORANGE SAUCE
"A tangy orange sauce, seasoned with garlic and ginger, really brings out the best in these red snapper fillets," says Barbara Nowakowski of Mesa, Arizona.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. Place the fish in a single layer in a 13x9-in. baking dish coated with cooking spray; sprinkle with salt and pepper. In a small saucepan over medium heat, cook the garlic in butter for 1 minute; pour over fish. Drizzle with orange juice; sprinkle with orange zest. Bake, uncovered, until fish just begins to flake easily with a fork, 10-15 minutes. , In a small saucepan over medium heat, cook garlic in butter until golden brown, 2-3 minutes. Discard garlic. Stir orange juice and ginger into butter; heat through. Cut fish into serving-size pieces; drizzle with orange sauce and sprinkle with parsley.
Nutrition Facts : Calories 206 calories, Fat 8g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 204mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges
RED SNAPPER WITH CITRUS VINAIGRETTE
Categories Citrus Fish Fry Valentine's Day Quick & Easy Salad Dressing Vinegar Lemon Orange Snapper Bell Pepper Butternut Squash Spring Passion Fruit Gourmet
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- Make vinaigrette:
- Whisk together passion-fruit purée, citrus juices, and vinegar. Add oil in a slow stream, whisking until emulsified. Stir in remaining vinaigrette ingredients and season with salt and pepper.
- Make squash purée and fry fish:
- Steam squash in a steamer over boiling water, covered, until tender, about 10 minutes. Purée with butter in a food processor and add cayenne and salt to taste. Keep warm, covered.
- Pat fish dry and make 3 diagonal slashes through skin of each fillet. Season with salt and pepper. Heat oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then fry 3 fillets, skin sides down, until golden, about 3 minutes. Turn and fry about 1 minute more, or until just cooked through. Transfer to a platter and fry remaining 3 fillets in same manner. Serve fish, skin sides up, on a bed of squash pur)e and drizzle with vinaigrette.
ORANGE-SHERRY VINAIGRETTE
Make and share this Orange-Sherry Vinaigrette recipe from Food.com.
Provided by ratherbeswimmin
Categories Salad Dressings
Time 10m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Process vinegar, shallot, garlic, mustard, orange zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper in blender until shallot and garlic are finely chopped, about 15 seconds.
- With the blender running, add oil and continue to process on high speed until smooth and emulsified, about 15 seconds.
Nutrition Facts : Calories 1459.5, Fat 162.3, SaturatedFat 22.4, Sodium 118.2, Carbohydrate 5.6, Fiber 0.6, Sugar 0.3, Protein 1.1
ORANGE-CHIPOTLE VINAIGRETTE
Number Of Ingredients 6
Steps:
- In a small bowl whisk together the orange juice, zest, vinegar, chipotle, and salt. Whisk in the oil until thoroughly mixed. Use fresh or store in the refrigerator up to 2 days.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
GRILLED LOBSTER WITH ORANGE CHIPOTLE VINAIGRETTE
Make and share this Grilled Lobster With Orange Chipotle Vinaigrette recipe from Food.com.
Provided by lazyme
Categories Lobster
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Bring a large kettle (at least 8-quart capacity) three fourths full of water to a boil for lobsters.
- In a blender blend zest, orange juice, vinegar, chipotles in adobo, salt, and sugar until chipotles are chopped fine.
- With motor running add oil in a slow stream.
- Vinaigrette may be prepared up to this point 3 days ahead and chilled, covered.
- Bring vinaigrette to room temperature before serving.
- In boiling water partially cook lobsters, 2 at a time, over high heat 3 minutes and transfer with tongs to a colander to drain and cool. (Make sure water returns to a full boil before adding each batch of lobsters.).
- When lobsters are cool enough to handle, remove tails and claws and discard bodies.
- With kitchen shears halve tails (including shells) lengthwise, cutting off swimmerets on underside of tails if desired.
- Lobsters may be prepared up to this point 1 day ahead and chilled, covered.
- Prepare grill.
- Grill claws, in batches if necessary, on a rack set 5 to 6 inches over glowing coals, turning occasionally, until liquid bubbles at open end, 5 to 7 minutes, and transfer to a platter.
- Stir basil leaves into vinaigrette and reserve 1 1/4 cup in a small pitcher.
- Brush meat in lobster tails with some vinaigrette.
- Grill tails, meat side down, in batches if necessary, 3 minutes.
- Turn tails meat side up, brushing with more vinaigrette, and grill until juices are bubbling and meat is plump and opaque, 3 to 5 minutes.
- Transfer tails to platter.
- Lobster may be grilled 2 hours ahead and cooled, uncovered, before chilling, covered.
- Serve lobster warm or chilled with reserved vinaigrette and garnish with basil sprigs.
Nutrition Facts : Calories 372.1, Fat 28.2, SaturatedFat 4, Cholesterol 190.5, Sodium 1362.7, Carbohydrate 4.2, Fiber 0.2, Sugar 3.3, Protein 25.1
GRILLED LOBSTER WITH ORANGE CHIPOTLE VINAIGRETTE
Categories Blender Backyard BBQ Orange Basil Lobster Hot Pepper Grill Chill Grill/Barbecue Gourmet
Yield Serves 8
Number Of Ingredients 10
Steps:
- Bring a large kettle (at least 8-quart capacity) three fourths full of water to a boil for lobsters.
- In a blender blend zest, orange juice, vinegar, chipotles in adobo, salt, and sugar until chipotles are chopped fine. With motor running add oil in a slow stream. Vinaigrette may be prepared up to this point 3 days ahead and chilled, covered. Bring vinaigrette to room temperature before serving.
- In boiling water partially cook lobsters, 2 at a time, over high heat 3 minutes and transfer with tongs to a colander to drain and cool. (Make sure water returns to a full boil before adding each batch of lobsters.)
- When lobsters are cool enough to handle, remove tails and claws and discard bodies. With kitchen shears halve tails (including shells) lengthwise, cutting off swimmerets on underside of tails if desired. Lobsters may be prepared up to this point 1 day ahead and chilled, covered.
- Prepare grill.
- Grill claws, in batches if necessary, on a rack set 5 to 6 inches over glowing coals, turning occasionally, until liquid bubbles at open end, 5 to 7 minutes, and transfer to a platter.
- Stir basil leaves into vinaigrette and reserve 1 1/4 cup in a small pitcher. Brush meat in lobster tails with some vinaigrette. Grill tails, meat side down, in batches if necessary, 3 minutes. Turn tails meat side up, brushing with more vinaigrette, and grill until juices are bubbling and meat is plump and opaque, 3 to 5 minutes. Transfer tails to platter. Lobster may be grilled 2 hours ahead and cooled, uncovered, before chilling, covered.
- Serve lobster warm or chilled with reserved vinaigrette and garnish with basil sprigs.
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