This is a such a versatile sauce that you can use in so many ways. We used it to make this tuna and served it with pork, too (post to follow).
In a 2-cup pitcher, or measuring cup, whisk:
2 Shallots, finely minced
Zest of one orange, grated
Juice of one orange
3 cloves Garlic, finely minced
3/4 cup Italian Flat Leaf Parsley, chopped
3/4 cup Lime Olive Oil
Salt & Pepper, to taste
Albacore Tuna en Papillote
|Just from the oven|
Pre-heat oven to 425 degrees.
Place 2 sheets of foil (or parchment paper) on a rimmed baking sheet.
In the center of each piece of foil, place 2 slices of lemon.
Then place one Albacore steak on the lemon slices.
Cover each with 2 – 3 Tablespoons Mojo Sauce.
Seal foil packets and bake for 10 – 15 minutes, depending on how well-done you like your fish.
Be careful opening pouches and use a spatula to move lemons and fish to plates.
Snap ends off 1 bunch fresh Asparagus
Place in an 8 x 8-inch baking pan.
Drizzle with Olive Oil.
Sprinkle with Salt and Pepper.
Place in the oven while the fish is cooking.
Couscous must be the easiest hot side dish ever! If you can boil water, you can make it! Just follow the directions on the package. We made ours with Olive Oil and topped it with Parmesan Cheese.
|Fishing floats ~ Port Jefferson, NY|
These recipes are provided for your personal use. If you publish them, or re-post them, please give me credit. Grazie e Buon Appetito!