Oranges With Olives And Parsley Recipes

ORANGE AND PARSLEY SALAD

Steps:

• Remove peel and pith from oranges. Working over a bowl to catch the juice, cut segments from 1 orange. Cut remaining oranges into rounds and arrange on a platter. Top with segments and juice and drizzle with olive oil and a dash of vinegar. Season with a bit of salt. Sprinkle with parsley, olives, feta, and almonds.

PORK CHOPS WITH ORANGES AND PARSLEY

Steps:

• In a large skillet, heat oil over medium-high. Season pork with salt and pepper and cook until cooked through, 9 minutes, flipping once. Transfer to a platter.
• Add orange zest and juice to skillet. Cook until slightly thickened, 1 1/2 minutes. Remove from heat and stir in orange segments. To serve, spoon orange mixture over pork chops and top with parsley.

ORANGES WITH OLIVES, PARSLEY, AND PAPRIKA

Steps:

• Peel oranges: Using a sharp knife, slice off both ends. Carefully slice downward following the curve of the fruit to remove rind and pith. Slice each orange crosswise into about six rounds, arranging them in overlapping rows on a serving plate. Sprinkle with olives.
• In a small bowl, combine paprika and lemon juice; whisk in oil. Add chopped parsley, and stir to combine. Drizzle dressing over oranges and olives; garnish with parsley leaves, then serve.

ORANGES WITH OLIVES AND PARSLEY

Steps:

• Using a sharp knife, slice off both ends of each orange. Carefully slice downward following the curve of the fruit to remove rind and bitter white pith. Slice each orange crosswise into about six rounds, then arrange them in overlapping rows on a serving platter. Sprinkle evenly with olives.
• In a small bowl, combine paprika and lemon juice; whisk in oil until emulsified. Add chopped parsley, and whisk to combine. Drizzle dressing over oranges and olives; garnish with parsley leaves, and serve.
• (Per Serving)
• Calories: 113
• Saturated Fat: .6g
• Unsaturated Fat: 3.9g
• Cholesterol: 0mg
• Carbohydrates: 19g
• Protein: 1.4g
• Sodium: 76mg
• Fiber: 3.5g

GRILLED SNAPPER WITH ORANGES AND OLIVES

Steps:

• Squeeze two of the oranges and reserve juice. Take the other two, cut into supremes, and reserve. In a small heavy saucepan, cook the butter over medium heat until it foams, the foam then subsides, and the butter begins to brown and smell toasty. Add the reserved orange juice, the lemon juice, wine, sugar, and half the salt and pepper. Boil the mixture until well reduced, 15 to 20 minutes. Stir in the orange sections and olives and reserve in a warm place.
• Heat grill to high. With a very sharp knife, score the skin side of each snapper fillet. The cut should pierce the skin but not the flesh. Brush or rub the fish with the olive oil and season evenly with remaining salt and pepper. Brush the grill well, wipe with an oiled paper towel, and place the fish fillets on the grill skin side down. Grill 34 minutes on the skin side, until skin is crispy and a 1/2-inch margin of opaque flesh has formed all around the edges of the fillet. Flip fish and cook one minute on flesh side. Remove from grill and place on plates, skin side up. Stir parsley into warm sauce and taste for seasoning. Spoon sauce over fish fillets and serve.

ORANGES, OLIVES AND ONION

Steps:

• In a serving bowl mix oil and vinegar.
• Peel oranges with knife to remove pith along with skin; slice. Add to bowl.
• Pit olives. Cut up and add to bowl.
• Stir onion into bowl, mixing all the ingredients well.

ROASTED PEPPERS WITH PARSLEY AND BLACK OLIVES

Steps:

• Arrange the peppers on a grill rack above a charcoal fire, on wire racks positioned over the burners of a gas or electric stove, 2 to 3 inches under a preheated broiler, or in an oven preheated to 400°F. Roast them until they are charred all over and tender inside, turning them frequently to ensure that they blacken evenly, about 30 minutes in the oven, but less time by the other methods. When the peppers are cool enough to handle, peel off the skins using your fingertips, cut the peppers in half, and remove and discard the stems, ribs, and seeds. (Do not do this under running water; it will wash away some of the delicious smoky flavor.)
• Cut the roasted, peeled, and seeded peppers into long strips about 3/4 inch wide. Arrange them on a plate. Drizzle lightly with olive oil and strew with olives and parsley. Serve at room temperature.

SHRIMP AND RICE PACKETS WITH OLIVES AND ORANGES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Cut four 12x15-inch sheets of parchment paper. Fold each in half widthwise and reopen.
• Mix rice, olives, chicken broth, orange juice, orange zest, salt, and pepper together in a bowl.
• Spoon 3/4 cup of the rice mixture onto 1 side of each parchment rectangle, near the crease. Pile shrimp evenly over rice mixture. Drizzle 1 teaspoon olive oil over each pile of shrimp; lay 1 orange slice on top.
• Fold empty half of parchment over shrimp filling and crimp edges together with overlapping folds to seal. Arrange packets close together on a sheet pan.
• Roast on the center rack of the preheated oven until shrimp are tender and opaque, 15 to 17 minutes. Unfold 1 edge of the parchment, being careful to avoid steam, and look inside to check doneness.
• Open packets carefully, being careful to avoid steam. Slide shrimp and rice mixture into bowls. Garnish with almonds and parsley.

ONION, OLIVE AND ORANGE SALAD

Steps:

• Spread romaine leaves on a platter. Scatter red onions and olives over top. Remove skin and white pith from oranges and slice into sections. Place over onions.
• Whisk together lemon juice, sugar, cumin, paprika and olive oil.
• Drizzle over salad. Garnish with parsley.

ITALIAN ORANGE SLICES

Steps:

• Slice orange in half, top to bottom. Then slice each half into 1/4 inch thick slices, leaving rind on. Discard any slices that have more rind than fruit.
• Arrange slices around the perimeter of a serving dish, slightly overlapping. Alternatively, you can arrange slices on individual serving dishes (luncheon sized), using one orange per dish.
• Lightly drizzle orange slices with olive oil, and then lightly sprinkle with the ground black pepper.
• Serve immediately.
• Note: do not allow the olive oil to soak into oranges. The olive oil is meant to be a subtle flavor in the dish, and not the main flavor. Do not put the olive oil on the dish more than one minute before serving. Most of the oil should be left behind on the dish after eating.

ORANGE ROUGHY WITH SAUTEED OLIVES, CAPERS & TOMATOES

Steps:

• Heat olive oil in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Add half of fish to skillet and sauté until just opaque in center, about 3 minutes per side. Transfer fish to platter. Repeat with remaining fish. Add parsley and crushed red pepper to same skillet; sauté 1 minute. Add tomatoes, olives, capers and garlic; sauté until tomatoes are soft and juicy, about 2 minutes. Spash a few tablespoons of wine and season with salt and pepper as needed; spoon over fish.

POACHED MONKFISH WITH RED ONION, ORANGES, AND KALAMATA OLIVES

Steps:

• Place onion, celery, carrot, parsley, bay leaves, peppercorns, zest, and wine in a wide shallow saucepan with 6 cups water. Bring to a boil; reduce to a simmer. Cook 20 minutes to allow flavors to blend. Strain; discard solids. Return court-bouillon to pan.
• Bring court-bouillon to a boil; reduce to just simmering. Place fish in stock (it will be partly submerged); top with oranges, olives, and red onion. Cover; cook until fish is just cooked through, about 10 minutes.
• Transfer fish with a spatula or slotted spoon to serving platter with oranges, olives, and onion. Serve immediately.