Citrus Garlic Sauce Recipes

Steps:

• Heat oil in saucepan over medium heat.
• Add garlic and cook until fragrant and pale golden brown., 2-3 minutes.
• Stir in juices, a bit less than 1/4 cup water, cumin, oregano, salt and pepper.
• Bring to a rolling boil.
• Adjust seasoning.
• Cool to room temperature, then stir in cilantro.
• Stir well before serving.

Steps:

• Crush together garlic cloves and salt with a mortar and pestle, put into a medium bowl.
• Stir in bitter fresh orange juice, or lime juice, and fresh orange juice, olive oil, chopped fresh oregano, cumin, crushed dried oregano, and salt to taste.

Steps:

• In a small skillet over medium heat, melt the butter. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
• Add the lemon and lime zest and juice and a pinch of salt. Cook for 1 to 2 minutes.
• Add the basil and cook for 1 minute. Remove from the heat and serve over fish or chicken.

Steps:

• Sprinkle the fillets on both sides with salt. In a large skillet, heat the oil over medium heat until it's hot but not smoking. Add the tilapia to the pan and cook until the fish is opaque, about 3 minutes per side. Remove from the pan and keep warm.
• Wipe out the skillet and prepare the citrus-garlic sauce. Arrange the fillets on 4 individual plates or on a platter. Pour the sauce over the fillets and serve.

Steps:

• Place garlic and shallots in a small, heavy saucepan. Add wine and simmer slowly until reduced by half and shallots and garlic are soft, about 10 minutes. Remove from heat and stir in lemon juice.
• Gradually whisk in egg yolks, return to stove and cook, whisking constantly over medium heat, until mixture thickens to the consistency of heavy cream. Do not allow to boil or eggs will curdle.
• Dissolve cornstarch in 1 tablespoon cold water. Whisk into pan and cook until sauce thickens. Slowly but vigorously whisk in olive oil. Add stock, adjusting the quantity to make the sauce thicker or thinner as desired. Strain sauce into a clean saucepan, pressing on the solids. Season with salt and pepper and add additional seasonings to taste, if desired.
• To serve hot, reheat, but do not boil. Sauce may also be served at room temperature or chilled.