Citrus Granite With Crayfish Skewer Recipes

CITRUS BAKED FISH

Citrus Baked Fish image

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

Ingredients

cooking spray
4 (3 ounce) fillets salmon fillets
¼ cup lemon juice
¼ cup orange juice
¼ cup lime juice
2 teaspoons melted butter
1 teaspoon dried parsley
½ teaspoon ground paprika
¼ teaspoon salt
¼ teaspoon ground black pepper

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

SPICY KETCHUP

Spicy Ketchup image

Provided by Marcus Samuelsson

Categories condiment

Time 20m

Yield 2 1/3 cups

Number Of Ingredients 11

Ingredients

2 red bell peppers
2 poblano peppers
2 tablespoons olive oil
1 cup ketchup
1/4 cup Dijon mustard
2 teaspoons horseradish
2 teaspoons smoked paprika
1 teaspoon chili powder
1/8 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder
8 drops hot sauce, such as Tabasco

Steps:

Brush the bell and poblano peppers with the olive oil. Char over a gas flame using tongs, then peel and discard the skin and remove the ribs and seeds.
Puree the peppers and ketchup in a blender until smooth.
Transfer the puree to a bowl. Stir in the mustard, horseradish, paprika, chili powder, black pepper, garlic powder and hot sauce until well combined.
Keep in an airtight container in the refrigerator for up to 2 weeks.

CITRUS FISH

Citrus Fish image

"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

Ingredients

1-1/2 pounds haddock, cod or halibut fillets
1/8 teaspoon salt
1/8 teaspoon pepper
1 medium onion, chopped
1/3 cup minced fresh parsley
2 teaspoons grated lemon zest
2 teaspoons grated orange zest
4 teaspoons canola oil

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

GRILLED FISH WITH CITRUS

Grilled Fish with Citrus image

A layer of citrus slices between the fish and the grill means there's no chance of sticking, and the fish gets infused with flavor.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 6

Ingredients

Oil
Fish
Salt and pepper
Sliced citrus
Fresh herbs (such as cilantro, basil, or mint)
Flavored butter (below)

Steps:

Set up grill for indirect cooking and heat to medium-high. Clean and lightly oil hot grill. Season fish with salt and pepper. Arrange sliced citrus on cooler side of grill and top with some fresh herbs and fish; dab flavored butter on fish. Cover and cook until fish is opaque in center (no need to turn), 20 to 30 minutes.

DELECTABLE CRAYFISH (LOBSTER)

Delectable Crayfish (Lobster) image

DH and I had this at restaurant in Canberra nearly 30 years ago, the chef cooked it at the table in front of us, so we have duplicated it many times. It is a special occassion dish or one we have when we want to spoil ourselves (as long as crayfish is in season). The serving size of 2 is for an entree over rice or for 1 over rice and steamed vegetables as a main. I have not included time if you need to get the crayfish meat out of the tail (usually 5 to 10 minutes).

Provided by ImPat

Categories Lobster

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

170 g crayfish (raw meat - 6 ounces)
1 tablespoon butter
1/4 teaspoon Southern Comfort
1 tablespoon sour cream (we use light)
1 tablespoon Southern Comfort
1/8 teaspoon salt
1/8 teaspoon pepper
1 spring onion (scallion, finely sliced)

Steps:

Slice crayfish meat into medallions.
Mix butter and 1/4 teaspoon southern comfort and melt in a small frypan (skillet) on a low heat.
Add crayfish meat and cook to meat colours but translucent at the centre.
Add 1 tablespoon of southern comfort and flambe, once flames settle move frypan of the heat, season with salt and pepper.
Put back on low heat, add sour cream and warm through.
Toss in spring onions and stir through.
Serve over rice.

Nutrition Facts : Calories 148.5, Fat 7.8, SaturatedFat 4.5, Cholesterol 109.3, Sodium 254.8, Carbohydrate 0.8, Fiber 0.2, Sugar 0.4, Protein 13

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