Time 55m Yield 6 Number Of Ingredients 10 Steps:
Combine oranges, tomato, onion, apple juice, orange zest, garlic, jalapeno pepper, ginger, and salt in a large bowl; toss to combine. Cover and refrigerate until chilled, about 30 minutes. Stir in cilantro before serving.
Time 10m Yield Makes 2 cups Number Of Ingredients 7 Steps:
Segment 3 oranges, reserving juice. Cut segments into 1/2-inch pieces. In a medium bowl, combine orange pieces, reserved juice, yellow bell pepper, jalapeno chile, scallions, and olive oil and white-wine vinegar. Season with coarse salt and ground pepper; toss well to combine. Serve with tortilla chips or over meat, fish, or poultry.
Time 55m Yield 4 servings. Number Of Ingredients 15 Steps:
In a large resealable plastic bag, combine orange juice and 1 teaspoon jerk seasoning. Add the halibut; seal bag and turn to coat. Set aside for 15 minutes., Meanwhile, in a shallow bowl, combine the bread crumbs, orange zest, salt and remaining jerk seasoning. Drain and discard marinade. Coat halibut with bread crumb mixture. Place on a greased baking sheet., Bake at 400° for 15 minutes. Broil 5-6 in. from the heat for 3-6 minutes or until lightly browned and fish flakes easily with a fork. , In a small bowl, combine the salsa ingredients. Serve with halibut.
Yield Makes 8 servings Number Of Ingredients 14 Steps:
Make salsa: Cut peel and any white pith from oranges with a sharp knife, then cut sections free from membranes, letting them drop into a bowl. Stir in remaining salsa ingredients. Prepare salmon: Preheat broiler. Season salmon with salt on all sides. Arrange on rack of a broiler pan, skin sides down, and broil about 4 inches from heat 4 minutes. Spoon glaze on top and spread onto sides, then sprinkle with fennel seeds and cracked pepper. Broil until glaze is bubbly and fish is just cooked through, 2 to 3 minutes more. Serve salmon with salsa.
Time 15m Yield 2 cups Number Of Ingredients 8 Steps:
Combine all ingredients in a bowl. Let sit for 10-15 minues to allow the flavours to blend.
Time 2h40m Yield 2 servings. Number Of Ingredients 5 Steps:
In a small bowl, combine the salsa, preserves and orange juice. In a 1-1/2-qt. slow cooker coated with cooking spray, layer 1/3 cup salsa mixture and a chicken breast. Repeat layers. Top with remaining salsa mixture. , Cover and cook on low until chicken is tender, 2-1/2 to 3 hours. If desired, thicken pan juices. Serve with rice.
Time 10m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Mix together, chill for a few hours. Serve as typical salsa with chips or as a topping on your tossed salad.
Yield Makes about 2 cups Number Of Ingredients 6 Steps:
Cut peel and pith from oranges. Working over medium bowl, cut between membranes to release segments. Add cilantro, red onion, olive oil, red wine vinegar, and habanero chile; toss well. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Drain salsa just before serving.
