MARINATED OLIVES WITH ROSEMARY, RED CHILI, ORANGE AND PAPRIKA
Steps:
- Combine garlic cloves, fresh rosemary, orange slices, red chili flakes, paprika, and extra- virgin olive oil in a saucepan and set over low heat. Slowly warm up to infuse the oil and soften the garlic - do not let it fry. Once hot, about 5 minutes, pour in olives and steep until cool. Serve at room temperature.
ORANGE AND PARSLEY SALAD
In orange season, here's a salad that will make this fruit your main squeeze.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
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.
BROILED ORANGE ROUGHY WITH LEMON, FINES HERBES AND PAPRIKA
Created this last night in the (desperate) phase one of the South Beach Diet. TERRIFIC fish, I love orange roughy anyway, but this was really yummy! Cooking times and amounts are very much approximated, as I am reconstructing this based on my memory of preparing it last night. Also, you may substitute any white fish in place of orange roughy.
Provided by spatchcock
Categories Orange Roughy
Time 15m
Yield 4 fillets, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven's broiler.
- Place orange roughy fillets in a roasting pan and rub with kosher salt and oil.
- You may also wish to spray bottom of pan with nonstick cooking spray, or use more oil, to keep fish from sticking.
- Sprinkle paprika and herbs evenly on fish.
- Sprinkle zest on fish.
- You may add more zest if you wish.
- Broil fish for 4 minutes; check for doneness.
- If not done, continue broiling until completely opaque and fish flakes easily.
- sprinkle with lemon juice or serve with lemon wedges.
- Serve with freshly ground black pepper as well.
Nutrition Facts : Calories 207.9, Fat 8.4, SaturatedFat 1, Cholesterol 107.1, Sodium 3618.2, Carbohydrate 2.8, Fiber 1.5, Sugar 0.6, Protein 29.9
ORANGES WITH OLIVES, PARSLEY, AND PAPRIKA
Nicoise olives add a delicate saltiness that plays well with the natural sweetness of oranges.
Provided by Martha Stewart
Categories Quick & Easy Recipes
Number Of Ingredients 6
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.
Nutrition Facts : Calories 143 g, Fat 9 g, Protein 2 g, Sodium 177 g
ORANGES WITH OLIVES AND PARSLEY
Oranges are the standout in this supremely easy salad, providing hefty amounts of vitamin C and fiber. Olives (and olive oil) add healthful monounsaturated fat.
Yield serves 4
Number Of Ingredients 6
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
ROASTED PEPPERS WITH PARSLEY AND BLACK OLIVES
Provided by Julia Della Croce
Yield Makes 6-8 servings
Number Of Ingredients 4
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.
ORANGE ROUGHY WITH SAUTEED OLIVES, CAPERS & TOMATOES
This recipe is adapted from a recipe I found in an old Bon Appétit magazine by Chef Candida Sportiello. The modifications I made to this recipe were a reduction of the red pepper flakes eliminating some of the heat, and adding capers and white wine at the end of the saute period! It is such a fabulous and tasty dish I didn't feel it needed much in the way of change at all.. She is quite the chef and restaurateur!
Provided by L.m.vengo
Categories European
Time 36m
Yield 2 fillets, 2 serving(s)
Number Of Ingredients 9
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.
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