2 tablespoons thinly sliced green onions
2 tablespoons orange juice
1 tablespoon lemon juice
1 tablespoon low-sodium soy sauce
1 teaspoon brown sugar
2 teaspoons rice wine vinegar
1/4 teaspoon bottled ground fresh ginger (such as Spice World)
1/2 teaspoon five-spice powder
1/4 teaspoon salt
1/4 teaspoon ground red pepper
4 (6-ounce) tilapia fillets
2 teaspoons canola oil
Combine green onions, juices, soy sauce, brown sugar, vinegar, and ginger in a small bowl.
Combine five-spice powder, salt, and pepper. Sprinkle both sides of fish evenly with spice mixture.
Heat oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from skillet, and serve with sauce.
1/4 cup orange juice
2 Tbls. soy sauce
2 Tbls. ketchup
2 Tbls. vegetable oil
2 Tbls. chopped fresh parsley
1 Tbls. fresh lemon juice
1/2 tsp. dried oregano
1/2 tsp. black pepper
1 clove garlic – minced
(4) 6 oz. halibut steaks
Combine all ingredients, except fish, in a small bowl.
Brush the mixture evenly on the fish; refrigerate for 1 hour.
Grill steaks, turning once, about 5-6 minutes per side, or until the fish flakes easily with a fork.
1 cup orange juice
1/3 cup reduced-sodium soy sauce
1/4 cup olive oil
2 teaspoons minced fresh rosemary
2 green onions, sliced
4 thick-cut boneless center cut pork chops
Mix the orange juice, soy sauce, olive oil, rosemary, and green onions in a large plastic zipper bag; place the chops into the bag, squeeze out the air, and seal the bag. Refrigerate to marinate 8 hours or overnight.
The next day, preheat an outdoor grill for medium heat, and lightly oil the grate.
Remove the chops from the marinade, and discard the used marinade. Shake excess marinade from the chops, and grill until pork is browned, no longer pink inside, and shows good grill marks, about 15 minutes per side. An instant-read meat thermometer inserted into the thickest part of a chop should read at least 160 degrees F (70 degrees C).
3/4 cup granulated sugar
1/4 cup vegetable oil
1 tablespoon orange juice
2 teaspoons grated orange peel
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup finely chopped walnuts
1 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped dried tart cherries
1 egg white
1 tablespoon water
Combine 3/4 cup sugar and eggs in a large mixing bowl. Beat with an electric mixer at medium speed, scraping bowl often, 2 to 3 minutes, or until thick and pale yellow in color. Add oil, orange juice, orange peel and vanilla; beat 1 to 2 minutes, or until well mixed. Combine flour, walnuts, baking powder and salt; gradually add to egg mixture. Mix on low speed 1 to 2 minutes, or until well mixed. Stir in cherries by hand.
Turn dough onto lightly floured surface (dough will be soft and sticky). Lightly sprinkle with additional flour; knead flour into dough. With floured hands, shape into 2 (8×2-inch) logs. Place 3 to 4 inches apart on a greased baking sheet; flatten tops slightly. Combine egg white and water; brush on logs. Sprinkle with granulated sugar.
Bake in a preheated 350-degree oven 25 to 30 minutes, or until light brown and firm to the touch. Let cool on baking sheet 15 minutes.
Reduce oven temperature to 300 degrees. Cut logs diagonally into 1/2-inch slices with a serrated knife; arrange slices, cut-side down, on baking sheet. Bake 8 to 10 minutes; turn slices. Bake 8 to 10 minutes, or until golden brown. Remove to wire rack; let cool completely.