Citrus Marinade & Salsa (For Chicken or Fish)
Yield
8 servingsPrep
10 minCook
0 minReady
10 minIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
¼ | cup |
lemon juice
|
|
2 | tablespoons |
sherry
dry |
|
2 | tablespoons |
olive oil
|
|
½ | teaspoon |
oregano
crushed |
|
¼ | teaspoon |
garlic salt
|
|
1 | medium |
tomatoes
chopped |
|
1 |
scallions, spring or green onions
|
* | |
¼ | cup |
olives
pitted, ripe, sliced |
* |
1 | tablespoon |
parsley leaves
snipped |
|
1 | tablespoon |
almonds
slivered |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
59 | ml |
lemon juice
|
|
3E+1 | ml |
sherry
dry |
|
3E+1 | ml |
olive oil
|
|
2.5 | ml |
oregano
crushed |
|
1.3 | ml |
garlic salt
|
|
1 | medium |
tomatoes
chopped |
|
1 | each |
scallions, spring or green onions
|
* |
59 | ml |
olives
pitted, ripe, sliced |
* |
15 | ml |
parsley leaves
snipped |
|
15 | ml |
almonds
slivered |
Directions
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.