Crispy Squid And Cracked Conch Salad With Orange Chipotle Vinaigrette Recipes

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CONCH SALAD



Conch Salad image

My twist on a favorite Bahamian-style dish, served cold.

Provided by Carl B

Categories     Salad     Seafood Salad Recipes

Time 3h20m

Yield 8

Number Of Ingredients 12

1 pound fresh conch
1 ¼ cups lemon juice, divided
1 cup diced tomatoes
½ cup diced onion
½ cup diced green bell pepper
½ cup diced cucumber
¼ teaspoon seasoning blend (such as Badia® Complete Seasoning®), or to taste
1 pinch seasoned salt, or to taste
2 cups tomato juice
¼ cup lime juice
¼ cup vinegar
1 dash hot sauce, or to taste

Steps:

  • Tenderize conch with a meat mallet. Dice into bite-sized chunks. Soak conch in 1 cup lemon juice for at least 2 hours, preferably overnight.
  • Drain off lemon juice and place conch in a bowl. Add tomatoes, onion, green pepper, cucumber, seasoning blend, and seasoned salt; mix thoroughly.
  • Transfer conch mixture to a container. Add remaining 1/4 cup lemon juice, tomato juice, and lime juice; mix well. Stir in vinegar and hot sauce. Refrigerate until flavors combine, about 1 hour. Serve cold.

Nutrition Facts : Calories 111.2 calories, Carbohydrate 13.5 g, Cholesterol 36.9 mg, Fat 0.3 g, Fiber 1.1 g, Protein 14.6 g, Sodium 319.5 mg, Sugar 4.6 g

ORANGE CITRUS VINAIGRETTE



Orange Citrus Vinaigrette image

This is a delightful salad dressing. It tastes great through any season.

Provided by Stephanie C.

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 10m

Yield 10

Number Of Ingredients 7

⅔ cup rice wine vinegar
⅓ cup orange juice
2 tablespoons olive oil
2 tablespoons chopped fresh cilantro
1 tablespoon Dijon mustard
2 teaspoons minced garlic
1 teaspoon honey

Steps:

  • Whisk together the vinegar, orange juice, oil, cilantro, mustard, garlic, and honey in a bowl; store in refrigerator.

Nutrition Facts : Calories 32.4 calories, Carbohydrate 2 g, Fat 2.7 g, Protein 0.1 g, SaturatedFat 0.4 g, Sodium 38 mg, Sugar 1.3 g

SNAPPER WITH ORANGE CHIPOTLE VINAIGRETTE



Snapper with Orange Chipotle Vinaigrette image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 10

1/2 cup fresh orange juice
3 tablespoons white vinegar
1 tablespoon chipotle chilies in adobo sauce
1 teaspoon coarse salt
1 teaspoon brown sugar
1/2 cup olive oil
1/2 bunch mint, leaves only, chopped
4 to 6 (6ounce) snapper fillets, skinned
Olive oil for brushing fish
Coarse salt and freshly ground black pepper

Steps:

  • In a blender or food processor fitted with the metal blade, combine the orange juice, vinegar, chipotle chilies, salt, and sugar and blend until chilies are finely chopped. With the motor running, add the oil in a steady stream and blend until incorporated. Adjust seasonings, add the mint and set aside. The vinaigrette can be refrigerated overnight without the mint, which should be added just before serving.
  • Heat a grill. Brush fillets with olive oil and sprinkle with salt and pepper. Grill until cooked through, 3 to 4 minutes per side. To serve, transfer snapper fillets to a serving platter or individual plates and drizzle with the orange chipotle vinaigrette.

ORANGE AND ENDIVE SALAD WITH MAPLE CHIPOTLE VINAIGRETTE



Orange and Endive Salad with Maple Chipotle Vinaigrette image

Categories     Citrus     Leafy Green     Pepper     Appetizer     No-Cook     Quick & Easy     Gourmet     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

1/4 cup fresh orange juice
2 tablespoons dark amber or Grade B maple syrup
2 tablespoons extra-virgin olive oil
1 tablespoon Sherry vinegar
1 tablespoon finely chopped red onion
1 teaspoon fresh lemon juice
1 teaspoon chopped canned chipotle chile in adobo plus 1 teaspoon adobo sauce
1/2 teaspoon salt
3 navel oranges
4 large Belgian endives, ends trimmed

Steps:

  • Whisk together orange juice, syrup, oil, vinegar, onion, lemon juice, chipotle with adobo sauce, and salt in a bowl until combined well.
  • Remove peel and any white pith from oranges with a sharp knife. Cut oranges crosswise into 1/4-inch-thick slices. Separate endive leaves and arrange with oranges on a platter, then drizzle with vinaigrette.

CRISPY SQUID WITH ORANGE-CHIPOTLE VINAIGRETTE



Crispy Squid With Orange-Chipotle Vinaigrette image

Make and share this Crispy Squid With Orange-Chipotle Vinaigrette recipe from Food.com.

Provided by loveleesmile

Categories     < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 19

4 cups fresh orange juice
1/2 small red onion
1 garlic clove
3 tablespoons rice vinegar
2 teaspoons pureed chipotle chiles in adobo
2 teaspoons honey
salt & freshly ground black pepper
3/4 cup canola oil
peanut oil
1 1/2 cups rice flour
1 1/2-1 3/4 cups cold water
salt & freshly ground black pepper
1 lb squid ring, and tentacles
cornmeal, for dredging
1/2 lb micro greens
1/4 lb watercress
1 head frisee
4 whole cherry peppers, jarred in vinegar, thinly sliced
fresh parsley leaves

Steps:

  • For the Orange-Chipotle Vinaigrette:
  • Place the orange juice in a medium nonreactive saucepan and bring to a boil over high heat. Cook until thick and reduced to 3/4 cup.
  • Transfer to a bowl and let cool slightly.
  • Place the reduced orange juice, onion, garlic, vinegar, chipotle puree, honey, salt and pepper in a blender and blend until smooth.
  • With the motor running, slowly add the oil until emulsified.
  • For the Crispy Squid Salad:
  • Fill a large saucepan halfway with the oil and heat until it reaches 350 degrees F on a deep-fry thermometer.
  • Line a large plate or baking sheet with paper towels, set aside. Whisk together the flour and 1 1/2 cups of the water in a large bowl and season with salt and pepper. The mixture should resemble crepe batter, if it is too thick; add more water a few tablespoons at a time, then season with salt and pepper.
  • Season squid with salt and pepper and working in batches, dip 1/3 of the squid in the rice flour batter and allow the excess to drip off then dredge in the cornmeal. Fry until lightly golden brown and crisp. Remove with a slotted spoon and drain on the paper towel-lined plate. Season immediately with salt.
  • Place the greens in a bowl and drizzle with about 1/4 cup of the orange-chipotle vinaigrette and season with salt and pepper. Mound the greens on a platter and place some of the sliced cherry peppers on top. Place the squid around the perimeter of the platter, drizzle all with more of the vinaigrette and garnish with parsley leaves.

Nutrition Facts : Calories 832.9, Fat 44, SaturatedFat 3.6, Cholesterol 264.4, Sodium 70.7, Carbohydrate 85.6, Fiber 3.3, Sugar 26.6, Protein 24.7

CHILLI & LIME SQUID SALAD



Chilli & lime squid salad image

James Martin's sensational starter is sure to impress dinner party guests - marinate the squid overnight, then sear just before serving over avocado and rocket

Provided by James Martin

Categories     Starter

Time 18m

Number Of Ingredients 7

3 red chillies , halved, deseeded and finely diced
2 tbsp garlic-infused olive oil , plus extra to serve
2 whole squid tubes about 400g/14oz, cleaned and prepared (see tip)
2 large ripe avocados , stoned, peeled and sliced
100g rocket
3 limes , halved
3 tbsp crispy onions (I used Fresh Gourmet crispy onions)

Steps:

  • Mix two-thirds of the chillies and the garlic-infused oil in a large bowl and add the squid. Cover with cling film and leave them to marinate for at least 1 hr or overnight in the fridge.
  • Just before serving, heat the barbecue or a griddle pan. Combine the avocado slices with the rocket. Divide between 6 small plates or bowls.
  • When the barbecue is hot or your griddle pan almost smoking, add the limes, cut-side down. Tip on the squid, pressing lightly with the back of a fish slice to create charred lines. When the squid feels slightly firm, about 1 min 30 secs into cooking, turn over and press down with the fish slice again, cooking for another 1 min 30 secs or until the squid feels firm. Remove and place on a board.
  • Slice the squid into 1-2cm rings and top each salad with a few rings and some crispy onions. Serve half a charred lime on the side for squeezing over, with the remaining chilli scattered over and a drizzle of garlic oil.

Nutrition Facts : Calories 293 calories, Fat 24 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.3 milligram of sodium

ORANGE-CHIPOTLE VINAIGRETTE



Orange-Chipotle Vinaigrette image

Number Of Ingredients 6

2 tablespoons fresh orange juice
1 teaspoon orange zest
2 teaspoons unseasoned rice vinegar
1/2 teaspoon mashed canned dried, smoked jalapeño pepper (chipotle en adobo)
1/4 teaspoon salt
2 tablespoons olive oil

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

ORANGE-CHIPOTLE VINAIGRETTE



Orange-Chipotle Vinaigrette image

Number Of Ingredients 6

2 tablespoons fresh orange juice
1 teaspoon orange zest
2 teaspoons unseasoned rice vinegar
1/2 teaspoon mashed canned dried, smoked jalapeño pepper (chipotle en adobo)
1/4 teaspoon salt
2 tablespoons olive oil

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

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