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 TEMPTATION
Steps:
- Dip a cocktail glass in a saucer of water to rim. Roll glass rim in raw sugar to coat. Pour limoncello and vodka into shaker with ice. Squeeze and add 3 lime wedges into shaker. Fill cocktail glass with ice. Strain drink into glass.
TROPICAL FRUIT SALAD WITH GINGER SYRUP
Provided by Bobby Flay
Categories side-dish
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Combine the sugar, 1/4 cup water, ginger and lime zest in a small saucepan. Bring to a boil and cook until the sugar is melted. Remove it from the heat and refrigerate until cold.
- Strain the mixtures into a large bowl and toss in the strawberries, kiwis, mango, oranges, pineapple and papaya to coat. Cover and refrigerate again until cold, at least 1 hour.
- Serve in small bowls and garnish with the chopped mint.
TROPICAL CITRUS SAUCE
Make and share this Tropical Citrus Sauce recipe from Food.com.
Provided by Palmen
Categories Sauces
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Heat olive oil over medium heat.
- add garlic and shallots - cook for 30-40 seconds.
- Add lime juice, pineapple juice, mango , and parsley - cook down for about 5-7 minutes.
- In the last minute of cooking, add butter and jalapeno pepper and stir until butter is melted.
- Serve over grilled fish or chicken.
- Just a Note:I tried this recipe with cilantro instead of flatleaf parsley and found only minor differences. With the flatleaf parsley, I found that the sauce was mild and acted as a flavor enhancer to the fish (grouper). With the cilantro, I noticed it brought out a bright and robust flavor to the sauce and tasted quite nicely in contrast to the mild grouper. Either way, I found it very tasty!
Nutrition Facts : Calories 250.3, Fat 21.9, SaturatedFat 8.7, Cholesterol 30.5, Sodium 86.6, Carbohydrate 15.1, Fiber 1.2, Sugar 9.1, Protein 1.1
GRILLED CITRUS CHICKEN WITH GRILLED TROPICAL FRUIT
Steps:
- Place the chicken pieces in a baking dish. In a blender, combine the citrus juices, rum, garlic, sugar, chipotles, red peppers, onion, vinegar and olive oil. Pulse gently. Pour marinade over the chicken pieces, cover and refrigerate for 2 hours or overnight. Turn the chicken once. Remove the chicken from the refrigerator 30 minutes before cooking.
- Preheat the grill.
- Place the mango pieces, banana slices and pineapple on a sheet of foil and brush with lime juice. Set aside.
- When the grill is ready, brush with vegetable oil. Season the chicken with salt and pepper. Place the chicken pieces, cavity sides down, on the grill and cook for 10 minutes. Turn and baste with the marinade and continue cooking for another 10 minutes. Baste and turn chicken every 5 minutes for an additional 15 to 20 minutes, or until chicken is tender.
- Lightly brush the fruits with melted butter. Set the foil on the grill during the last 10 minutes of cooking time. Perforate the foil to allow the heat to reach the fruit, then fold the foil into a packet and cook until the fruit is slightly limp and lightly charred.
- Place the chicken on a platter and arrange the fruit along the edges.
CITRUS TROPICAL PUNCH
Provided by Food Network
Categories beverage
Time 8h15m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Combine the orange, cranberry, and pineapple juices in a large container. Add the 2 vodkas and the halved fruits to the punch. Transfer to the refrigerator and chill over night.
ISLAND CITRUS FISH
Can't make it over to your favorite tropical island? That's OK. You can still savor sweet and savory fish fillets in your own little corner of the world.
Provided by My Food and Family
Categories Regional & Cultural Recipes
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat dressing in large skillet on medium-high heat. Combine sugar and cumin; sprinkle 2 Tbsp. sugar mixture over fish. Place fish in skillet, sugar side down; sprinkle with remaining sugar mixture.
- Cook 3 to 5 min. on each side or until fish flakes easily with fork. Remove from skillet; cover to keep warm.
- Add lime and orange juices to skillet. Cook on medium heat until heated through, stirring occasionally. Remove from heat. Stir in cilantro and mint. Spoon evenly over fish.
Nutrition Facts : Calories 150, Fat 1.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 50 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 21 g
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
CHICKEN WITH CITRUS SAUCE
Make and share this Chicken With Citrus Sauce recipe from Food.com.
Provided by Queen Dana
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 1. Salt and pepper the chicken. Heat oil in a heavy skillet and brown chicken, cooking all the way through. Remove the chicken from the skillet and keep warm.
- 2. Add onion and garlic to the skillet and cook just long enough for onions to become soft. Turn heat to high under skillet and add orange juice, lemon juice, lime juice, pineapple juice, honey, cilantro and ginger. Cook stirring frequently untill sauce starts to thicken. Turn the heat to a simmer and add chicken to the skillet stirring to cover chicken in sauce. Serve.
MAHIMAHI WITH CITRUS SAUCE, APPLE BANANAS, AND MACADAMIA NUTS
Provided by Roy Yamaguchi
Categories Citrus Fish Fruit Nut Sauté Wheat/Gluten-Free Dinner Apple Banana Macadamia Nut Seafood Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 22
Steps:
- To prepare the sauce, in a saucepan, combine the water, sugar, and peppercorns. Bring to a boil over high heat, decrease the heat to medium, and simmer for 10 to 15 minutes, until the sauce becomes syrupy. Add the honey, orange zest, lemon zest, orange juice concentrate, lemon juice, syrup, and canola oil. Continue to simmer for 10 to 15 minutes, until the sauce is syrupy and reduced by one third. Pass through a fine-meshed sieve and keep warm.
- Split the bananas in half lengthwise. Combine the shichimi and coconut flakes in a shallow bowl. Coat the cut side of each banana piece with the coconut mixture. Place a small sauté pan over medium heat and add the oil. When the oil is hot, add the bananas, coconut side down. Cook for about 2 minutes, or until golden brown. Turn and cook the other side for 1 minute, or until lightly browned. Remove from the heat and keep warm.
- Season the mahimahi with salt. Place a sautéw pan over high heat and add the oil. Then the oil is hot, add the mahimahi. Cook for 2 minutes or until browned. Turn and cook the other side for 2 minutes, or until the flesh flakes with slight pressure with a fork.
- To serve, divide the greens among 4 plates. Place the mahimahi on top of the greens and the banana on top of the mahimahi. Drizzle 3 to 4 tablespoons of the sauce around each serving. Garnish with the cucumber and macadamia nuts. Serve immediately.
BEST GRILLED TROPICAL CITRUS LOBSTER TAILS
Very easy grilled lobster tails. Keeping with the tropical theme, I love to serve this with my Recipe #407263 and grilled zucchini planks for a light healthy dinner. The grilled lobster is the star so I like to add dishes that will compliment the lobster and it's flavors. This is orange based butter vs lemon based, but equally as good.
Provided by SarasotaCook
Categories Lobster
Time 20m
Yield 4-6 Lobster Tails, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Lobster -- Take each tail, flesh side up and cut down the center of the tail. DO NOT cut all the way through the shell, you just want to cut the meat, so the good butter sauce can get all the way into the meat.
- Butter -- Simply mix the butter, orange lime and pineapple juice, orange and lime zest, shallot, honey, garlic and cilantro. If you want you can use a small food processor to do this, but I just mix it by hand. Transfer to a small bowl and set to the side. You will need to melt this to brush on the lobsters. I just melt mine in the microwave - 10-15 seconds is all you need.
- Grilling -- I start with the tails wrapped in a foil pouch so they don't dry out too much. Just add each tail to a piece of foil, shell side down, and butter the flesh side well. Wrap up each tail and put on the grill. I cook around 5-8 minutes (depends on the size of the tail) and then open up the foil pouch, remove the tail and finish on the grill. Brush again with the butter and put flesh side down on the grill. Cook 2 minutes, flip and finish cooking shell side down. When you flip the lobster, make sure to brush with the butter again. Cook another couple of minutes. You want the flesh opaque, firm to the touch and the shell red in color.
- Serve -- Serve a little extra butter on the side if you want. The lobster meat will pull right out of the shell. ENJOY!
Nutrition Facts : Calories 425.7, Fat 46.1, SaturatedFat 29.2, Cholesterol 122, Sodium 406.1, Carbohydrate 4.6, Fiber 0.1, Sugar 3.2, Protein 0.8
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