Citrus Marinade And Salsa (For Chicken Or Fis Recipe

Step 1

For marinade, in a 1-cup measure combine lemon juice, sherry, oil, oregano, and garlic salt. Set aside 2 tablespoons. Pour remaining into a plastic bag in a bowl; add chicken or fish. Close bag; chill 1 hour, turning once.

Step 2

For salsa, combine the 2 tablespoons marinade, tomato, green onion, olives, parsley, and almonds. Cover; chill till serving time.

Step 3

Drain chicken or fish, reserving marinade. Grill till chicken is tender and fish is flaky, turning and brushing often with the marinade. Serve with chilled salsa and avocado slices, if desired. Makes 4 servings.

Nutrition facts per tablespoon salsa: 13 cal., 1 g total fat (0 g sat. fat), 0 mg chol., 13 mg sodium, 1 g carbol, 0 g fiber, 0 g pro. Daily value: 1% vit. A, 5 % vit. C, 0% calcium, 0% iron.

SOURCE: BETTER HOMES AND GARDENS, July 1993

Shared by Cate Vanicek

Things You'll Need

  • 1/4c Lemon juice
  • 2tb Dry sherry
  • 2tb Olive oil or cooking oil
  • 1/2ts Dried oregano, crushed
  • 1/4ts Garlic salt
  • 1md Tomato, peeled, seeded and
  • Chopped
  • 1 Green onion, sliced
  • 1/4c Sliced pitted ripe olives
  • 1tb Snipped parsley
  • 1tb Slivered almonds

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