Sunkist Features Halibut Recipe With Cara Cara Oranges for Lent
SHERMAN OAKS, Calif., March 15 /PRNewswire/ — As Lent season continues, Sunkist Growers is introducing an easy and delicious meat-free recipe featuring Cara Cara navel oranges that are now in season. Also known as “The Power OrangeÃ‚®” Cara Caras are packed with powerful vitamins and minerals and are a natural source of the disease-fighting antioxidant Lycopene. Plus, just one provides more than the daily Vitamin C needed to help keep your immune system strong.
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Add color, sweetness and nutrition to everyday salads, sauces and beverages with SunkistÃ‚® Cara Caras. In this delicious grilled halibut dish by Sunkist Chef Jill Davie, the bold, tangy flavor of Cara Caras give a new twist to the traditional Romesco sauce hailing from Spain.
About Sunkist Growers, Inc.
Sunkist Growers is one of agriculture’s greatest success stories. Founded more than a century ago, this cooperative is America’s oldest and largest citrus marketing company and is owned by thousands of citrus growers in California and Arizona. The cooperative has developed the most diversified citrus marketing and processing operation anywhere and has created an international market for fresh citrus and citrus products. Sunkist and “The Power Orange” are registered trademarks of Ã‚©2010 Sunkist Growers, Inc. All Rights Reserved. Visit www.sunkist.com for more information.
Grilled Halibut with Sunkist(R) Cara Cara Oranges & Walnut Romesco ---------------------------------------------------------------- (Serves 4) Ingredients: ------------ 4 8-ounce halibut fillets 1/2 cup extra-virgin olive oil, divided 2 medium-sized Sunkist(R) Cara Cara oranges 3 cups arugula leaves 1/2 red onion 2 tablespoons sherry vinegar 3 cups arugula leaves salt fresh ground black pepper Romesco: 1 Sunkist(R) Cara Cara orange 1/2 shallot 1 clove garlic 1/4 cup walnuts 1/2 teaspoon sweet smoked paprika 1 teaspoon sweet paprika 2 tablespoons sherry vinegar 2/3 cup extra virgin olive oil 1 teaspoon salt
Cut away the peel and white pith from the Cara Cara oranges. Cut segments into 1/4″ rounds.
Slice red onion and toss with rounds of oranges, sherry vinegar and remaining olive oil. Allow to marinate for one hour.
Prepare barbecue or grill pan (medium-high heat). Brush halibut fillets with 1 tablespoon olive oil. Sprinkle with salt and pepper. Grill until just opaque in center, about 4 minutes per side.
Toss oranges and red onions with arugula and season with salt and fresh ground pepper.
Divide arugula among 4 plates; top with grilled halibut, a healthy dollop of the Cara Cara Orange Romesco and garnish with the Cara Cara orange rounds.
Cut the Cara Cara oranges into six wedges. Remove inner white skin and seeds. Cut each wedge into smaller pieces. Using a food processor, add garlic, shallot and orange. Puree on high until the orange begins to break down. Add walnuts, paprikas and sherry vinegar and continue to puree. Add olive oil in a steady stream until fully incorporated and season with salt.
SOURCE Sunkist Growers, Inc.