Shark Kebabs With Orange Avocado Salsa Food
SHARK KEBABS WITH ORANGE-AVOCADO SALSA
Provided by Matthew Mitchell
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Mix orange juice, 2 tablespoons lemon juice, 1 tablespoon olive oil, chili powder and cayenne pepper in large bowl. Add shark; toss to coat. Let stand at room temperature 30 minutes.
- Combine orange cubes, onion, cilantro, garlic, chili, remaining 1 tablespoon lemon juice and 1 tablespoon olive oil in medium bowl. Season to taste with salt and pepper. Gently mix in avocado. Let salsa stand up to 1 hour.
- Preheat broiler. Thread shark on 4 skewers, dividing equally. Broil until just opaque in center, turning occasionally, about 8 minutes. Serve kebabs with salsa.
AVOCADO-ORANGE SALSA
This colorful salsa comes from a Cooking Light recipe and is delicious with simple grilled meat or fish, or as part of a refreshing summer salad.
Provided by KrisLady
Categories Salad Dressings
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Gently combine all ingredients in medium bowl.
- Chill before serving, if desired.
- Serve with grilled meat or on salad.
Nutrition Facts : Calories 78, Fat 4.2, SaturatedFat 0.6, Sodium 147.9, Carbohydrate 10.5, Fiber 3.2, Sugar 6.2, Protein 1.2
SEA BASS "CEVICHE-KEBABS" WITH AVOCADO MELON SALSA
Don't let the name Ceviche scare you away from trying this recipe. The fish gets cooked!(albeit very shortly) I love the fresh flavors of Ceviche but had a hard time getting my loved ones to eat what they considered to be 'raw fish' (no they dont' eat sushi either, poor things) So I came up with this compromise, that even my 6 year old will eat (sans Jalepeno) I only recently added the salsa which I got from last summers issue of Gourmet (or Bon Apetit, I get them confused) The flavor of the fish gets buttery once grilled, especially when using sea bass, and the salsa adds a nice balance. WE LOVE THIS DISH! Serve with some yellow rice!
Provided by CHRISSYG
Categories Bass
Time 41m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Soak bamboo skewers in water at least one hour prior to grilling.
- Prepare grill on high heat, clean and oil the grill grates, this is important step, don't skip it or you'll have fish stuck all over your grill and none on your plate.
- Cut fish into approx 1&1/2" cubes.
- Combine the next 8 ingredients in a resealable bag.
- Put fish into bag, and push out as much air as possible and seal bag.
- Refrigerate for 30 minutes.
- No more than 30-35 minutes or you will taste nothing but the citrus and lose the flavor of the fish.
- While the fish is marinating, GENTLY but thoroughly combine the ingredients for the salsa and refrigerate.
- Remove fish from marinade and thread onto bamboo skewers.
- Grill on high heat 2-1/2 minutes on one side, flip and grill 2-1/2 minutes on the next side.
- DO NOT OVERCOOK.
- You want to sear the outside of the fish, but not allow it to dry out.
- Serve fish kebabs with salsa on the side.
Nutrition Facts : Calories 213.8, Fat 8.6, SaturatedFat 1.4, Cholesterol 34.9, Sodium 362.5, Carbohydrate 18.8, Fiber 4.5, Sugar 8.7, Protein 17.9
ORANGE-AVOCADO SALSA
Serve this speedy sauce with simply prepared chicken, pork, or fish.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Yield Makes 1 1/3 cups
Number Of Ingredients 7
Steps:
- In a medium bowl, whisk lime juice and honey until combined. Season with salt and pepper; set aside.
- Slice off both ends of each orange. Following the curve of the fruit, slice away peel and white pith. Cut oranges into quarters lengthwise; slice sections crosswise into 1/4-inch thick pieces. Transfer to bowl along with onion and avocado; toss gently to coat with dressing. Spoon over chicken breasts (or fish or roasted pork). Serve immediately.
Nutrition Facts : Calories 338 g, Fat 9 g, Protein 47 g
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