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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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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. Close bag; chill
1 hour, turning once.
For salsa, combine the 2 tablespoons marinade, tomato, green onion,
olives, parsley, and almonds. Cover; chill till serving time.
Drain chicken or fish, reserving marinade. Grill till chicken is
tender and fish is flaky, turning and brushing often with the
marinade. Serve with chilled salsa and avocado slices, if desired.
Makes 4 servings.
Nutrition facts per tablespoon salsa: 13 cal., 1 g total fat (0 g sat.
fat), 0 mg chol., 13 mg sodium, 1 g carbol, 0 g fiber, 0 g pro. Daily
value: 1% vit. A, 5 % vit. C, 0% calcium, 0% iron.
| Ingredients:
1/4 Cup(s) Lemon juice
2 Tablespoon(s) Dry sherry
2 Tablespoon(s) Olive oil or cooking oil
1/2 Teaspoon(s) Dried oregano, crushed
1/4 Teaspoon(s) Garlic salt
1 medium Tomato, peeled, seeded
1 medium Green onion, sliced
1/4 Cup(s) Sliced pitted ripe olives
1 Tablespoon(s) Snipped parsley
1 Tablespoon(s) Slivered almonds |
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