Fish Citriana w/ Texas Citrus Salsa
- 1/2 cup fresh Texas Orange juice
- 1/2 cup fresh Texas Red Grapefruit juice
- 1 minced garlic clove
- 1 teaspoon fresh minced thyme or ΒΌ teaspoon dried thyme
- 1/4 teaspoon salt
- black pepper to taste
- 1 1/2 lbs. mild fish fillets, cut into individual portions
- 1 medium Texas Red Grapefruit, sectioned
- 2 tablespoons minced fresh parsley
In a large nonstick skillet, bring juices, garlic, thyme, salt and pepper to boil. Add fish. Cover loosely. Reduce heat and simmer until just opaque, about 5 minutes, turning once. Transfer fish to platter. Boil liquid in skillet until reduced to a thin sauce. Pour over fish. Garnish with grapefruit sections and parsley. Serve immediately.
Makes 4 servings.
Nutrition Per Serving: Calories-180; Fat-5g; Cholesterol-65mg; Sodium-210mg; Carbohydrate-12g; Protein-23g
Texas Citrus Salsa (II)
- 1 medium Texas orange, peeled, sectioned, and chopped
- 1 medium Texas Red Grapefruit, peeled, sectioned, and chopped
- 1 cup chopped fresh pineapple
- 1 fresh jalapeno pepper, seeded and finely chopped (approximately 1 tablespoon)
- 2 tablespoons thinly sliced green onion
- 1 tablespoon snipped cilantro
Mix orange, grapefruit, pineapple, pepper, green onion, and cilantro and a dash of salt in a bowl. cover and chill about 4 hours.
Nutrition Per Serving: Calories-50; Fat-0g; Cholesterol-0mg
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