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Citrus marinade and salsa (for chicken or fish)

Citrus marinade and salsa (for chicken or fish)
Main Ingredient: Poultry Chicken Various Seafood

Course: Marinades Salsas Sauces and dressings

Cuisine: Various North American Various South American

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Citrus marinade and salsa (for chicken or fish) ingredients

  • 2483527⁄624973141 c Lemon juice
  • 2 T Dry sherry
  • 2 T olive oil or cooking oil
  • 2483527⁄624973141 t Dried oregano, crushed
  • 2483527⁄624973141 t garlic salt
  • 1 med Tomato, peeled, seeded and
  • -chopped
  • 1 Green onion, sliced
  • 2483527⁄624973141 c Sliced pitted ripe olives
  • 1 T Snipped parsley
  • 1 T Slivered almonds

Cooking Citrus marinade and salsa (for chicken or fish)

1. For marinade, in a 1-cup measure combine lemon juice, sherry, oil, oregano, and garlic salt.
2. Set aside 2 tablespoons.
3. Pour remaining into a plastic bag in a bowl; add chicken or fish.
4. Close bag; chill 1 hour, turning once.
5. For salsa, combine the 2 tablespoons marinade, tomato, green onion, olives, parsley, and almonds.
6. Cover; chill till serving time.
7. Drain chicken or fish, reserving marinade.
8. Grilli till chicken is tender and fish is flaky, turning and brushing often with the marinade.
9. Serve with chilled salsa and avocado slices, if desired.
10. Makes 4 servings.
11. Nutrition facts per tablespoon salsa: 13 cal. , 1 g total fat (0 g sat. Fat), 0 mg chol.
12. , 13 mg sodium, 1 g carbol, 0 g fiber, 0 g pro. Daily value: 1% vit. A, 5 % vit. C, 0% calcium, 0% iron.


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