MARINATED CROAKER COLLARS WITH CITRUS AND GREEN MANGO SALAD
I love to cook with ingredients that might otherwise be discarded, like fish collars. If you're tempted to treat them as scraps, please don't throw them away or use them merely for a stock. They're delicious as the main focus of a dish-think of them as the spareribs of the sea. Here, croaker collars are marinated in citrus, chipotle, ginger, and fish sauce, and served with a mango salad full of funk, spice, and crunch.
Provided by Marcus Samuelsson
Categories Dinner Seafood Fish Snapper Citrus Lemon Lime Orange Mango Coconut Chile Pepper Mint Peanut Ginger Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 21
Steps:
- Juice 1 each of the limes, lemons, and oranges into a medium mixing bowl. Add the olive oil, chipotle pepper, ginger, 1 teaspoon of the cilantro, and the fish sauce. Whisk until well combined. Divide the marinade in half.
- Place half of the marinade in a large zip-top bag. Season the fish with ½ teaspoon of the salt and add to the marinade. Seal and move the fish around to evenly coat. Refrigerate for at least 30 minutes, or up to 2 hours.
- Segment the remaining lemon, lime, and orange and add to the marinade in the mixing bowl. Add the mangos and stir to combine.
- Heat the vegetable oil in a small sauté pan set over medium-high heat. When the oil shimmers, add the shallot, garlic, dried shrimp, chile, peanuts, chile powder, and remaining 1 teaspoon salt. Cook, stirring occasionally, until shallot is translucent and peanuts are browned slightly, 3 to 4 minutes. Transfer the mixture to the bowl with the mango and toss the salad to combine.
- Bring 1 inch of water in a large pot to a simmer over medium-high heat. Remove the fish from the marinade and set in a steamer basket. Place the basket in the pot, cover, and steam until fish is cooked through, 8 to 10 minutes.
- Garnish the fish with the coconut flakes, mint, and remaining 1 tablespoon of cilantro and serve with the mango salad.
GREEN SALAD WITH MANGO AND AVOCADO
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Soak 1/2 thinly sliced small white onion in ice water, 15 minutes; drain and pat dry. Whisk 2 tablespoons lime juice, 1 tablespoon orange juice and 1/2 teaspoon honey in a large bowl; whisk in 2 tablespoons olive oil. Add 1/2 head chopped green-leaf lettuce, 1 diced mango, 1/2 diced English cucumber and the onion; season with salt and pepper. Add 1 diced avocado and toss.
MIXED GREEN SALAD WITH CITRUS DRESSING
Salad greens should be crisp, with firm outer leaves. They should also smell sweet, not bitter, for the freshest dish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 9
Steps:
- For the dressing: in a blender, combine juice, honey, shallot, and vinegar. Season with salt and pepper. Blend until smooth. With motor running, add oil in a steady stream until emulsified.
- In a large bowl, toss arugula, frisee, and radicchio with dressing; season with more salt and pepper. Serve immediately.
Nutrition Facts : Calories 127 g, Fat 7 g, Protein 2 g
GREEN SALAD WITH ROMAINE LETTUCE AND MANGOES
Make and share this Green Salad With Romaine Lettuce and Mangoes recipe from Food.com.
Provided by LMillerRN
Categories Mango
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Combine first 3 ingredients in a bowl.
- Toss with vinaigrette.
Nutrition Facts : Calories 47.3, Fat 0.3, SaturatedFat 0.1, Sodium 7.1, Carbohydrate 11.4, Fiber 2.5, Sugar 7.8, Protein 1.3
CHICKEN MANGO SALSA SALAD WITH CHIPOTLE LIME VINAIGRETTE
A delicious, colorful, sweet and spicy salad with diced chicken, a mango pico de gallo salsa, blue cheese, and cranberries in a wonderful chipotle lime vinaigrette. It's almost too pretty to eat...almost.
Provided by Occasional Cooker
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 30m
Yield 6
Number Of Ingredients 21
Steps:
- Mix mango, tomatoes, onion, jalapeno pepper, cilantro, and juice of 1 lime in a large bowl; set aside.
- Whisk olive oil, 1/4 cup lime juice, sugar, chipotle chile powder, cumin, and garlic powder together in a bowl; set aside.
- Toss spinach leaves, broccoli coleslaw mix, chicken, red, green, and yellow bell peppers, cranberries, and pecans together in a large bowl.
- Spread mango salsa and blue cheese on top.
- Drizzle lime dressing over salad and toss before serving.
Nutrition Facts : Calories 316.8 calories, Carbohydrate 25 g, Cholesterol 13.8 mg, Fat 22.3 g, Fiber 4 g, Protein 7.6 g, SaturatedFat 3.6 g, Sodium 109.9 mg, Sugar 18.1 g
MARINATED CITRUS SALAD
This citrus salad evolved over the years by combining a little bit of what everyone in my family likes.-Katrina Heinrich, Underhill, Vermont
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the orange juice, vinegar, marmalade, sugar, pepper and salt; stir until sugar is dissolved. , In another large bowl, combine the grapefruit, oranges, asparagus, cucumber, onion and avocado. Add the marinade and toss to coat. Cover and refrigerate for 2 hours. , Drain and reserve marinade. Arrange lettuce on plates; top with fruit mixture. Sprinkle with mint if desired. Serve with reserved marinade.
Nutrition Facts : Calories 143 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 65mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges
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