Home / Tag Archives: citrus

Tag Archives: citrus

Grilled Citrus Fish Recipe

Grilled Citrus Fish Ingredients

  • Grilled Citrus Fish Recipe
    Grilled Citrus Fish Recipe

    1/2 cup orange juice

  • 1/2 cup olive oil
  • 1 teaspoon oregano, dried
  • 1 teaspoon finely chopped fresh parsley
  • salt and ground black pepper to taste
  • 2 (6 ounce) fresh tuna steaks

How to make Grilled Citrus Fish

  • In a large bowl, combine orange juice, olive oil, oregano, parsley, salt, and pepper. Mix well.
  • Place the tuna steaks in the bowl, turn to coat both sides with marinade, cover and refrigerate 30 minutes.
  • Preheat an outdoor grill for medium-high heat.
  • Remove tuna from the marinade and shake off excess.
  • Place tuna onto preheated grill and cook to desired doneness, about 5 minutes per inch for medium-rare or 10 minutes per inch for medium-well.
  • Grilled Citrus Fish is ready to serve.

Prep Time: 10 Min
Cook Time: 10 Min
Ready In: 50 Min
Yield: 2 servings

How to make Grilled Citrus Fish

Citrus Shrimp Kebabs Recipe

Citrus Shrimp Kebabs Ingredients List:

  • Citrus Shrimp Kebabs
    Citrus Shrimp Kebabs

    ½ cup orange juice

  • ¼ cup fresh lime juice
  • 3 tablespoons olive oil
  • 1 tablespoon honey
  • 2 garlic cloves, crushed
  • 2 jalapeños, seeded, minced
  • 1 tablespoon cumin
  • 1 teaspoon grated lime zest
  • ½ teaspoon salt
  • 1 pound shrimp, peeled
  • 1 red bell pepper, cut into large pieces
  • 1 orange bell pepper, but into large pieces
  • 1 red onion, cut into large wedges

How to make Citrus Shrimp Kebabs

  • Preheat grill. Soak long wooden skewers in a bowl of water.
  • Combine orange juice, lime juice, honey, oil, garlic, jalapeño, cumin, zest, and salt in a large bowl; whisk well. Add shrimp to bowl, cover, and marinate 30 minutes in the refrigerator.
  • Remove shrimp from marinade and thread onto wooden skewers, along with bell peppers and onion. Cook on the grill until vegetables are lightly browned and shrimp is no longer pink, 3 to 5 minutes, turning once. Serve with rice or pasta.
  • Citrus Shrimp Kebabs Recipe is ready to serve.

Citrus Tuna Pasta Salad Recipe

Citrus Tuna Pasta Salad Ingredients

  • Citrus Tuna Pasta Salad Recipe
    Citrus Tuna Pasta Salad Recipe

    12 ounces dried mafalda

  • 2 9-ounce packages frozen Artichoke hearts, thawed
  • 9-1/4-ounce 2 cans chunk white tuna (water packed), drained and broken chunks Writing
  • 2 cups sliced fresh mushrooms
  • 2 cups chopped yellow sweet peppers
  • 1 / 2 cup sliced, pitted ripe olives
  • 1 recipe Lemon Dressing (see recipe below)
  • 2 cups cherry tomatoes, halved
  • 1 / 4 cup finely shredded Parmesan cheese

How to make Citrus Tuna Pasta Salad Recipe

  • Cook pasta in a Dutch Oven accordion thing to package directions, adding the Artichoke hearts the last 5 minutes of cooking, drain. Rinse with cold water, drain again. Any large half Artichoke hearts.
  • Artichoke hearts and transfer pasta to a very large bowl. Gently stir in tuna, mushrooms, sweet peppers, and olives.
  • Pour lemon dressing over pasta mixture, toss to coat. Cover and chill for 4 to 24 hours. Before serving, Gently stir in tomatoes and sprinkle with Parmesan cheese. Makes 8 servings.
  • Tote: Transport salad, tomatoes, and Parmesan cheese in an insulated cooler with ice packs.
  • Lemon Dressing: In a small bowl whisk together 2 teaspoon finely shredded lemon peel, 1 / 3 cup lemon juice, 1 / 3 cup rice vinegar or white wine vinegar, 1 / 4 cup salad oil, 2 tablespoons snipped fresh thyme or basil or 2 teaspoon dried thyme or basil, crushed, 1 teaspoon sugar, 1 / 2 teaspoon black pepper, and 4 cloves garlic, minced. Makes about 3 / 4 cup.
  • For Servings: Prepare Using above method, Forman Artichoke hearts and cook pasta in a large saucepan. Stir together in a large salad bowl.

Makes: 8 servings
Prep: 30 minutes
Chill: 4 to 24 hours

Citrus Prawns Recipe

Citrus Prawns Ingredients:

Citrus Prawns Recipe
Citrus Prawns Recipe
  • 1 cup rappini,
  • 2 ounces red, yellow and green sliced bell peppers,
  • 1 shallot, sliced,
  • 1/2 teaspoon minced garlic,
  • the juice of 1 orange and lime,
  • 5 large prawns,
  • 2 tablespoons flour,
  • 1 ounce light cream,
  • 1 pinch chopped cilantro,
  • 2 tablespoons butter,
  • 1 ounce vegetable oil,
  • salt and pepper to taste.

How to make Citrus Prawns:

In a skillet, heat half of the butter and sauté the rappini, sliced peppers, shallot, and season to taste. Set aside and keep them warm. Peel the tails of the prawns, leaving the tail ends in place, de-vein them, season with salt and pepper (or lemon-pepper seasoning) and dredge them in the flour. Heat the rest of the butter and oil in the frying pan and cook the prawns on both sides, approximately for 2 minutes on each side. In the same pan, while it is still hot, add the orange and lime juice, cream and chopped cilantro and reduce the sauce until thick. Serve the prawns over the sauteed rappini and drizzle some of the sauce over them and serve the rest on the side.

Citrus Bean Salad Recipe

Citrus Bean Salad Ingredients:

Citrus Bean Salad Recipe
Citrus Bean Salad Recipe
  • 2 pounds green beans, trimmed and cut into 1-inch pieces
  • 1/2 cup fresh orange juice
  • 1 tablespoon finely grated orange zest
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon sugar
  • 1 teaspoon coarse-grain mustard
  • 3/4 teaspoon salt
  • 1/2 cup olive oil
  • 1/2 cup finely chopped red onion
  • Freshly ground pepper, to taste

How to make Citrus Green Bean Salad:

In a large saucepan of boiling water, cook the beans until just crisp-tender, about 3 minutes. Drain and set aside. In jar with a tight fitting lid, shake together all remaining ingredients. Toss beans with dressing shortly before serving. Serve at room temperature or slightly chilled.

Apple citrus Salad Recipe

Apple citrus Salad Ingredients:

Apple citrus Salad Recipe
Apple citrus Salad Recipe
  • 1/4 cup thawed lemonade concentrate
  • 3 tablespoons honey
  • 3 tablespoons canola oil
  • 1/2 teaspoon poppy seeds
  • 1 medium apple, sliced
  • 1 medium orange, peeled and sectioned
  • Shredded lettuce or cabbage
  • 1/4 cup roasted cashews

How to make Apple citrus Salad:

  • In a small bowl, whisk together lemonade concentrate, honey, oil and poppy seeds. Set aside.
  • On individual salad plates, arrange apple slices and orange sections over a bed of shredded lettuce or cabbage. Just before serving, drizzle with dressing and top with cashews. Yield: 2 servings.

Chocolate Citrus Tart Recipe

Ingredients for the tart dough:

  • Chocolate Citrus Tart Recipe
    Chocolate Citrus Tart Recipe

    ½ cup (110 g) butter, softened

  • ½ cup (100 g) sugar 2 cups (230 g) all-purpose flour
  • 1 egg
  • 2 tablespoons unsweetened cocoa
  • Ingredients for the citrus filling:
  • 2 cups (440 g) granulated sugar
  • 4 large eggs
  • ½ cup (1.2 dl) orange juice
  • ¼ cup (0.6 dl) lemon juice
  • Grated peel of 2 oranges
  • 3 tablespoons all-purpose flour
  • 1 teaspoon baking powder

Ingredients for the chocolate frosting:

  • ½ cup (1.2 dl) heavy cream or whipping cream
  • 7 oz (200 g) semisweet chocolate (40-50% cocoa)

Method:

  • Line the bottom of a springform pan of 9 inches (23 cm) diameter with greaseproof or other non-stick paper and grease the sides of the pan.
  • Using an electric mixer, cream the softened butter and sugar.
  • Add flour and cocoa powder, and finally the egg.
  • Reserve in the fridge for a few hours or more.
  • Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
  • Using your fingers, pat down half of the tart dough into the bottom of the springform pan (not the sides); keep the rest frozen until next time.
  • Bake at 350 degrees for about 7 minutes.
  • For the filling, mix sugar and egg for 2-3 minutes with an electric mixer.
  • Add lemon juice, orange juice, grated orange peel, flour and baking powder, and mix well.
  • Transfer to the springform and bake at 250 deg F for about 30 to 40 minutes.
  • A wooden pick inserted in center should come out clean.
  • Using a knife, loosen carefully the cake from the sides of the springform pan.
  • Let the tart cool to room temperature in the pan.
  • For the chocolate frosting, heat the cream almost to a boil, add chopped chocolate, and stir until smooth.
  • Let it cool until it thickens.
  • Spread the chocolate frosting evenly on top and sides of the tart.

Variations:

  • Instead of lemon, you may use 2 limes and grated lime peel, and reduce the amount of orange peel accordingly.