Citrus-Marinade-and-Salsa-For-Chicken-or-Fis

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Servings: 1 Difficulty: Intermediate
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A zesty, herb-infused marinade paired with a fresh tomato salsa for grilled proteins.
Citrus Marinade and Salsa (For Chicken or Fis recipe image
Citrus Marinade and Salsa (For Chicken or Fis recipe image
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Citrus-Marinade-and-Salsa-For-Chicken-or-Fis

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 1 Calories: 104.3

Description

This versatile recipe combines two essential components for a vibrant meal: a bright citrus marinade and a chunky, fresh salsa. The marinade relies on lemon juice, dry sherry, and olive oil to tenderize chicken or fish, while dried oregano and garlic salt add earthy depth. The accompanying salsa features peeled tomatoes, green onions, pitted olives, and snipped parsley, finished with a crunch of slivered almonds. It is perfect for summer grilling, offering a refreshing contrast to smoky, charred proteins. The acidity cuts through the richness of the meat, creating a balanced and flavorful dish that is both elegant and simple to prepare.

Ingredients

Directions

  1. In a small bowl or measuring cup, whisk together the lemon juice, dry sherry, olive oil, crushed dried oregano, and garlic salt until well combined.
  2. Measure out 2 tablespoons of the marinade mixture and set it aside in a small separate bowl; this will be used for the salsa.
  3. Place your chicken or fish fillets in a large plastic bag or a shallow glass dish.
  4. Pour the remaining marinade over the chicken or fish, ensuring the pieces are evenly coated.
  5. Seal the bag or cover the dish and refrigerate for 1 hour, turning the protein once halfway through the marinating time.
  6. While the protein marinates, prepare the salsa by finely chopping the tomato, green onion, and parsley, and slicing the pitted ripe olives.
  7. In a medium bowl, combine the reserved 2 tablespoons of marinade with the chopped tomato, green onion, olives, parsley, and slivered almonds.
  8. Stir the salsa gently to combine and cover it; refrigerate until serving time to allow flavors to meld.
  9. Remove the chicken or fish from the refrigerator and drain off the excess marinade, reserving it in a small bowl for basting.
  10. Preheat your grill to medium-high heat.
  11. Grill the chicken or fish, turning occasionally and brushing frequently with the reserved marinade, until the chicken is tender and cooked through or the fish is flaky.
  12. Serve the grilled protein immediately, topped with the chilled citrus salsa and optional avocado slices.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 104.3kcal
% Daily Value *
Total Fat 7.9g13%
Saturated Fat 1.1g6%
Cholesterol 0.0mg0%
Sodium 48.4mg3%
Total Carbohydrate 8.2g3%
Dietary Fiber 1.1g5%
Sugars 1.0g
Protein 1.2g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: citrus, marinade, salsa, grilled chicken, grilled fish, lemon, sherry, oregano, tomato, olive oil, garlic, summer recipe, bbq side, tenderizer, fresh herbs, almonds, green onion, olives, parsley, quick meal
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