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Related California Recipes
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originalOlive oil, yellow onion, red bell pepper, balsamic vinegar, salt and pepper, tilapia fillets, and blue cheese.In 51 cookbooks-
Served this on a bed of rice. Surprised by the look and taste of it! My boyfriend loves it and wants to eat this once a week.
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my family did not enjoy this one... I think the flavor of the cheese is way too overpowering.
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So delicious and super easy!! We loved it.
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originalButter, garlic, scallop, salt, black pepper, and lemon juice.In 9 cookbooks
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Easy and yummy!
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user submitted recipeMahi mahi, margarita mix, jerk seasoning, black beans, mango, tomato, fresh cilantro, green onion, jalapeno, lime juice, chili powder, salt, cooking oil, corn tortillas, and leaf lettuce.In 8 cookbooks
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Tried this recipe without the ancho powder (used plaine chili pepper) and couldnt find jerk seasoning so used a cajun blend. This recipe was good but I think I was expecting more WOW because of the cool ingredients.
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user submitted recipeOlive oil, dijon mustard, lemon juice, garlic, fresh parsley, and medium shrimp.In 21 cookbooks-
I was a bit skeptic, but it turned out wonderfully! I also added a little bit of salt and pepper to the sauce... and a tiny bit more lemon. In my oven it only took 5 mins. Next time I will make double the sauce just so that we can have more to pour over the pasta. Overall, delish!
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I think I might make this tonight. Amanda - maybe if you bought pre-cooked shrimp it wouldn't take as long? I have some frozen cooked shrimp that I will probably just run under warm water right beforehand.
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Ann Marie - I used raw shrimp and it only took 5 mins. I think it depends on the oven. It was so good my stepson got home from school today asking if we had any leftovers. :-)
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user submitted recipeOlive oil, soy sauce, orange, lemon, lime, bay leaves, black peppercorns, fennel bulb, red onion, garlic cloves, ginger, and mahi mahi.In 7 cookbooks
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@Vangie- This is Chef Heather from Food on the Table. Thanks for commenting and letting us know how this dish turned out for you! I wanted to share with you some tips to help you make this dish more flavorful. Fist since the acids in the citrus are very powerful the maximum amount of time that you want to let fish marinate is only 30 minutes. After about 30 minutes the citrus acids will start to ‘cook’ the fish. To help intensify the citrus flavor, I would zest the fruits before juicing them and add the zest to the marinate. The zest actually will add a ton of that citrus flavor. Also you can try adding more juice to the marinate from additional lemons, limes, oranges; or even serve the fish with lemon/lime wedges for an extra pop of flavor at the end!
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Can you also add zest at the end, or is that too much?
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@Lesley~ I love citrus flavor so I personally don't think a little zest at the end would be too much. But if you are afraid that it would be a bit overpowering then just taste the fish before you add and extra zest at the end to see if you need it!
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What's everyone grilling or smoking? Any secret recipes to pass along?!
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