Citrus

Grilled Tilapia with Orange-Avocado Salsa

by Shawnda on April 1, 2013

in Citrus,On the grill,Seafood,Whole30

Grilled Tilapia with Orange-Avocado Salsa

Hi. It’s me again. And I’m back with math. Delicious math.

Dinner = grilled protein + citrus/avocado salsa.

The markets here are flooded with beautiful Texas citrus – 5 oranges for $1? An 8 lb bag for just under $5? Don’t mind if I do!

We took a few of those Texas oranges, paired them with creamy avocado and some weapons-grade-spicy diced jalapeno (if only there were some way to tell which peppers were “just” hot and which peppers were crazy ^%$#@! hot), and made a sweet+heat salsa to go over a simple citrus-marinated fish.

Dinner = light, fresh, and worthy of dinner on the patio. If you’re among those lucky enough to still not have snow on the ground on April 1st.

Potential notables – on the plate with that fabulous fish are HEB Borracho Beans and Grilled Broccoli with Chipotle Lemon butter. And if you’ve never segmented citrus before, you might find these photos most helpful.

Grilled Tilapia with Orange-Avocado Salsa

Peak-season citrus and creamy avocado top a smokey, grilled tilapia filet.

Ingredients

  • For the marinade
  • Zest and juice of 1 medium orange
  • Zest and juice of 1/2 lime
  • 1 tsp chile powder (I used ancho)
  • Small handful of cilantro
  • 1 clove garlic, crushed
  • 1 Tbsp oil
  • 4 tilapia (or your favorite white fish) filets
  • Salt
  • Pepper
  • For the salsa
  • 2 medium oranges
  • 1 large avocado, diced
  • 1/4 cup chopped red onion
  • 1 jalapeno, seeded and finely diced
  • Juice of 1/2 lime
  • Handful of cilantro

Instructions

  1. Whisk together the ingredients for the marinade and place in a large ziploc bag or non-metallic dish with the fish. Let sit in the fridge while you're heating the grill and prepping the rest of dinner (I did ~30 minutes and had the rest of dinner all but finished by the time the fish hit the grill).
  2. Heat your grill to medium-high and make sure grates are cleaned and oiled to prevent sticking.
  3. Over a medium bowl, segment the oranges, letting the oranges and juice fall into the bowl (discard any seeds and peel).
  4. Squeeze the remaining juice from the leftover membranes into the bowl and cut the segmented orange wedges into bite-sized pieces.
  5. Lightly stir with the avocado pieces, onion, cilantro, jalapeno, salt, and pepper; set aside.
  6. Place fish on the grill and drizzle some of the marinade over top.
  7. Cook 4-5 minutes on each side, drizzling additional marinade over top when flipping; the fish is done when it's opaque in the center.
  8. Season with salt and pepper and topped with a generous scoop of orange-avocado salsa.

Notes

Yields: 4 servings

Source: Confections of a Foodie Bride

Estimated time: 45 minutes

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Tangerine Margaritas

by Shawnda on December 3, 2012

in Beverages,Citrus,Margaritas

Tangerine Margarita

I’m totally loving reading all your responses to the giveaway questions – and watched Elf tonight because of it – but I can’t respond in-line because then I throw off the comment numbering system and then the random generator thingy might just stab me. And then there’s no one here to unload the diswasher. Tragedy.

But winter citrus season – it’s here!

Mostly in drinkable forms, I confess. But it’s still here.

The bins in the produce section that were overflowing with 18 varieties of apples now sport nearly an equal amount of citrus: limes, key limes, 3 varieties of grapefruit, lemons, Meyer lemons, tangerines, clementines… okay, so that’s not 18. But you get it.

Until recently, I’ve only ever eaten tangerines straight or used them in a stir fry. But with a personal goal of margaritaizing (it’s a word) every fruit possible, I set my sights on the 5-for-a-buck tangerines last week. It was hard to pass up, with the 5-for-a-buck baseball-sized limes.

What you get is a smooth margarita perfect for utilizing those tangerines this winter. And perfect for replacing those mimosas at brunch.

Tangerine Margaritas

Clementines are next. I’m holding out for the windfall of free clementines from my parents’ neighbors’ trees. If I had to guess, I’d say there were 300+ clementines on their two trees. Happy, happy hour indeed!

(PS: Need a quick an easy way to juice those limes and tangerines? You should check out the Breville Citrus Press Giveaway! I couldn’t live without it. Actually, I probably could – but I’d be a lot less fun.)

Tangerine Margaritas

A margarita made with fresh lime and tangerine juice is perfect for winter citrus season.

Ingredients

Instructions

  1. Stir margarita mix, tangerine juice, and tequila together in an oversized glass or small pitcher.
  2. Run a lime or tangerine wedge around the outside of 2 glasses and dip in salt.
  3. Fill glasses with ice and pour margaritas over.

Notes

Yields: 2 servings

Source: Confections of a Foodie Bride

Estimated time: 10 minutes

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Skinnier Margarita

It’s Friday! And we’re feeling even more celebratory than usual because this morning I got dressed and then immediately took my jeans off.

Without unbuttoning them.

Over the last few months, I’ve been “running,” which is code for “mostly walking between weeks-long hamstring problems” and keeping an eye on calories in vs calories out. Such a rude awakening the first time I punched my daily calories into my phone and saw just how terrible those weekend margaritas actually were. I mean I knew they weren’t great… but times 3? Ouch.

A single lime margarita was an empty calorie bomb with 300+ calories and nearly 40g of sugar. Per glass. And, um, let’s be honest here. I’m pretty sure that I’ve never stopped at just one margarita.

Ever.

Skinnier Margarita

Sure, they’re completely fresh and so much better tasting than any mix you’ll ever find but it is a lot of sugar for something that isn’t frosting. Or doesn’t have frosting on it.

And in it.

So we set out to make a skinny margarita by replacing the sugar in the homemade mix with liquid stevia* and the orange liqueur in the margarita with fresh orange juice. How does that stack up in numbers?

Original Margarita Skinnier Margarita
Calories 311 118.4
Sugar 36.9g 1.0g

But more importantly, how does it stack up in taste? The skinnier margarita is refreshing, citrusy, and really easy to drink. The orange flavor is brighter and sweetness can easily be adjusted with a couple extra drops of stevia per glass (and I find that it usually needs a couple extra drops but the standard serving amounts are listed below).

And even two of them won’t break your calorie bank or undo all the good you did in the gym earlier today. It’s also a paleo diet friendly if you, like me, have a margarita-loving paleo-following friend.

Skinny Margarita

Save the calories and sugar - this margarita is fresh, homemade, lower-carb, and much skinnier than the original. And bonus! It's Paleo-friendly!

Ingredients

  • 1 cup lime juice
  • 1 cup water
  • 20 drops liquid stevia
  • 6 oz tequila
  • 2 oz fresh-squeezed orange juice
  • Ice
  • Salt for glass rim (optional)

Instructions

  1. To make a pitcher of margaritas, stir all ingredients together and taste for sweetness.
  2. Add additional stevia, if desired.
  3. Serve over ice in salt-rimmed glasses.

Notes

Yields: 4 servings

Source: Confections of a Foodie Bride

Estimated time: 10 minutes

*Stevia, agave, and other not-real-sugar sweeteners are either the greatest thing on earth or they’ll kill you, just depends on what you’re reading. Use your preferred not-sugar-sweetener and tweak the recipe to your tastes.

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Pomelo Margarita

Have you ever had pomelo? They’re cantaloupe-sized citrus that make a smooth margarita. You could probably eat them, too. But I wouldn’t know :)

Maybe you passed them over because your grocery store has them surrounded with signs that say they taste like grapefruit. Pomelo do taste a lot like grapefruit… if grapefruit were less bitter and sweeter. Think of them as Grapefruit Lite, the gateway fruit for grapefruit haters.

You probably won’t even need to sweeten the margarita. And don’t be fooled by the plus size look – the actual fruit inside is no larger than a normal grapefruit. While it might look like you could make an entire pitcher with just 1 pomelo, you can’t.

And that’s too bad.

Pomelo Margarita

Sweet pomelo and fresh lime juice make a fantastic cocktail.

Ingredients

  • 6 oz pumelo juice
  • 2 oz lime juice
  • 3 oz tequila
  • 2 oz orange liqueur
  • Salt, for rim (optional)
  • Simple syrup, to taste (optional)

Instructions

  1. Stir together all ingredients in a small pitcher.
  2. Run one of the lime halves around the outside of two glasses.
  3. Twist the glasses in salt, fill with crushed ice, and fill with margarita.

Notes

Yields: 2 drinks

Source: Confections of a Foodie Bride

Estimated time: 10 minutes

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