Citrus Marinade and Salsa (For Chicken or Fish)

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Title: Citrus Marinade and Salsa (For Chicken or Fish)
Categories: Sauces, Ethnic, Poultry, Seasonings, Salsa
Yield: 1 servings

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

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.

SOURCE: BETTER HOMES AND GARDENS, July 1993

Shared by Cate Vanicek

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