Citrus marinade and salsa (for chicken or fish)
Citrus marinade and salsa (for chicken or fish)
Number: 309516
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Makes servings
  • 4 tbsp Lemon juice
  • 2 tbsp Sherry, dry
  • 2 tbsp Olive oil or cooking oil
  • 0.5 tsp Dried oregano, crushed
  • 0.25 tsp Garlic salt
  • 1 medium Tomato, peeled, seeded and
  • chopped
  • 1 -- Green onion, sliced
  • 4 tbsp sliced pitted ripe olives
  • 1 tbsp snipped parsley
  • 1 tbsp Slivered almonds
Servings: 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.
For salsa, combine the 2 tablespoons marinade, tomato, green onion, olives, parsley, and almonds.
Cover; chill till serving time.
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.

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