The sweet-and-smoky citrus sauce is great with chicken or shrimp, too.
Roast asparagus spears at 400° for 10 to 12 minutes and serve with sliced blood oranges to make a complete meal.
Yield: Makes 4 servings
2 tablespoons orange marmalade
2 tablespoons olive oil
1 tablespoon white wine vinegar
1 tablespoon orange juice
1 tablespoon minced fresh flat-leaf parsley
1/2 teaspoon salt, divided
1/2 teaspoon smoked paprika, divided
4 (6-ounce) firm fish fillets such as halibut, snapper, or salmon
2 teaspoons olive oil
1/4 teaspoon pepper
1. Combine first 5 ingredients, 1/8 teaspoon salt, and 1/4 teaspoon paprika in a medium bowl. Set aside.
2. Brush fish on both sides with olive oil, and sprinkle with pepper and remaining salt and paprika.
3. Heat nonstick or cast iron skillet over medium-high heat; add fish, and cook 4 minutes on each side or until fish flakes easily with a fork.
4. Drizzle reserved vinaigrette over cooked fish.
Fresh watermelon sangria is like summertime in a glass!
Yield: Makes 16 servings
Place 9 cups of watermelon cubes in a blender; blend on high until very smooth. Strain juice through a mesh strainer into a large pitcher. Pour the wine, vodka, triple sec, and simple syrup into the pitcher. Stir to combine. Mix the remaining 3 cups of watermelon cubes, the lime quarters, orange sections, and blueberries into the sangria. Chill for 4 hours before serving.
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