Best Blood Orange Citrus Marinade Recipes
BLOOD ORANGE RECIPES: CITRUS SALAD & MORE!
Steps:
- Cut off the peel of the grapefruit and oranges: slice off the ends, then angle your knife and follow the curve to remove the peels (follow Steps 1 & 2 of How to Cut an Orange). Slice the citrus into rings.
- Thinly slice the shallot into thin rings.
- In a medium bowl, stir together the white wine vinegar, Dijon mustard, maple syrup, and 1 pinch kosher salt. Then gradually whisk in the olive oil 1 tablespoon at a time until creamy.
- Arrange the citrus and shallots on a platter or serving plates. Drizzle with vinaigrette. Top with torn mint leaves and fresh ground pepper. If desired, top with finely crushed pistachios.
Nutrition Facts : Calories 169 calories, Sugar 14.8 g, Sodium 2.5 mg, Fat 10.9 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 19.1 g, Fiber 3.2 g, Protein 1.5 g, Cholesterol 0 mg
BLOOD ORANGE-CITRUS MARINADE
Add the fresh citrus flavor of blood oranges to your meal-perfect with grilled chicken!
Provided by Betty Crocker Kitchens
Categories Condiment
Time 10m
Yield 12
Number Of Ingredients 8
Steps:
- Whisk all ingredients together in a bowl until well blended.
- This marinade mix can be poured over your favorite cut of chicken and refrigerate up to 24 hours before cooking.
Nutrition Facts :
PAN-SEARED HALIBUT WITH BLOOD ORANGE BUTTER SAUCE
Although I ate my first blood orange quite simply, I've since experimented with other preparations. This lovely butter sauce is wonderful over grilled or pan-seared fish--halibut, salmon, striped bass or snapper especially.
Provided by Alejandra Ramos
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 8
Steps:
- For the blood orange butter sauce: Melt 2 pieces of the butter in a heavy-bottomed saucepan over medium heat. Add the shallots and cook, stirring occasionally, until soft and translucent, about 5 minutes.
- Add the orange juice; stir to combine and simmer on medium-low heat until the liquid is reduced by about half, about 5 to 8 minutes.
- Add the remaining 8 pieces of butter, one piece at a time, whisking constantly, until each is fully incorporated. Remove from the heat and season with salt and pepper.
- For the pan-seared halibut: Pat the fillets dry with paper towels. Heat the oil in a stainless-steel or cast-iron skillet over medium-high heat. Place the fish in the skillet, skin-side down, allowing at least 2 inches between the fillets. Cook until the skin is crispy and the fish releases from the pan easily, about 3 minutes. Season the skinless side of the fish with a pinch of salt and pepper, then flip and cook until the fish is just opaque in the center, 5 to 7 minutes.
- Place a few spoonfuls of the Blood Orange Butter Sauce over the fish. Sprinkle with the pomegranate arils and serve.
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