CITRUS SALAD
Provided by Food Network Kitchen
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cut off the peel and white pith from 4 red grapefruits and 4 navel oranges with a paring knife. Cut along both sides of each membrane to release the segments. Squeeze the juice from the membranes into a small bowl. Arrange the segments in a serving bowl and top with the citrus juice. Chill until ready to serve. Drizzle with Campari.
- Serves: 4
- Calories: 202
- Total Fat: 0 grams
- Saturated Fat: 0 grams
- Protein: 3 grams
- Total carbohydrates: 50 grams
- Sugar: 35 grams
- Fiber: 15 grams
- Cholesterol: 0 milligrams
- Sodium: 0 milligrams
Nutrition Facts : Calories 202 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 0 milligrams, Carbohydrate 50 grams, Fiber 15 grams, Protein 3 grams, Sugar 35 grams
GRILLED RED SNAPPER
The mild flavor of red snapper combined with fresh herbs, citrus, and blackened seasoning cooked to perfection on a charcoal grill will have you coming back for more!
Provided by CookingWithShelia
Categories Snapper Recipes
Time 20m
Yield 2
Number Of Ingredients 10
Steps:
- Preheat an outdoor charcoal grill for medium-high heat and lightly oil the grate.
- Clean red snapper and score fish on both sides. Rub inside and outside with oil, then generously rub with blackened seasoning inside and outside.
- Stuff snapper with bell peppers, garlic, thyme, and orange, lime, and lemon slices.
- Place snapper on the hot grill and cook until fish easily flakes with a fork, 3 1/2 to 4 minutes per side.
Nutrition Facts : Calories 968.7 calories, Carbohydrate 9.6 g, Cholesterol 332.8 mg, Fat 14.8 g, Fiber 2.8 g, Protein 187.8 g, SaturatedFat 2.9 g, Sodium 409.1 mg, Sugar 3.9 g
RED SNAPPER WITH CITRUS SALSA
A salsa made with oranges, lemon, and a hot, fruity habanero turns a dish of red snapper into a festival of flavors.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 12
Steps:
- Toss oranges, lemon, shallot, chile, cilantro, lime zest and juice, oil, honey, and 1/8 teaspoon each salt and pepper in a bowl. Let stand at room temperature 15 minutes, gently stirring occasionally.
- Fill a wok or large pot with 1 inch of water. Bring to a boil. Line bottom basket of a 10-inch, 2-tiered round bamboo steamer with parchment paper. (Alternatively, use two pots fitted with steamer inserts.) Season fish using remaining 1/8 teaspoon each salt and pepper. Arrange in a single layer in bottom basket. Cover, and set over boiling water. Steam until fish is almost cooked through, about 5 minutes. Put spinach into top basket, and set over bottom basket. Steam until spinach is bright green and just wilted, about 2 minutes more.
- Divide spinach among 4 plates. Top each with fish and 1/2 cup salsa. Serve remaining salsa on the side.
Nutrition Facts : Calories 262 g, Cholesterol 42 g, Fiber 6 g, Protein 26 g, SaturatedFat 1 g, Sodium 191 g
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