Tropical Citrus Sauce Recipes

CITRUS BUTTER SAUCE

Steps:

• Add the oil in a heated small sauce pan. Add the shallots and sauté for one minute.
• Add the Orange juice and white wine and reduce by ¾.
• Reduce the heat to low and add the butter cubes one at a time while whisking the sauce to evenly incorporate the butter; do not allow the sauce to boil as it will break.
• Add the sugar, salt and pepper.
• Stir to combine then strain the sauce through fine mesh strainer.
• Serve hot and Enjoy!

TROPICAL CITRUS SAUCE

Steps:

• Heat olive oil over medium heat.
• add garlic and shallots - cook for 30-40 seconds.
• Add lime juice, pineapple juice, mango , and parsley - cook down for about 5-7 minutes.
• In the last minute of cooking, add butter and jalapeno pepper and stir until butter is melted.
• Serve over grilled fish or chicken.
• Just a Note:I tried this recipe with cilantro instead of flatleaf parsley and found only minor differences. With the flatleaf parsley, I found that the sauce was mild and acted as a flavor enhancer to the fish (grouper). With the cilantro, I noticed it brought out a bright and robust flavor to the sauce and tasted quite nicely in contrast to the mild grouper. Either way, I found it very tasty!

BEST GRILLED TROPICAL CITRUS LOBSTER TAILS

Steps:

• Lobster -- Take each tail, flesh side up and cut down the center of the tail. DO NOT cut all the way through the shell, you just want to cut the meat, so the good butter sauce can get all the way into the meat.
• Butter -- Simply mix the butter, orange lime and pineapple juice, orange and lime zest, shallot, honey, garlic and cilantro. If you want you can use a small food processor to do this, but I just mix it by hand. Transfer to a small bowl and set to the side. You will need to melt this to brush on the lobsters. I just melt mine in the microwave - 10-15 seconds is all you need.
• Grilling -- I start with the tails wrapped in a foil pouch so they don't dry out too much. Just add each tail to a piece of foil, shell side down, and butter the flesh side well. Wrap up each tail and put on the grill. I cook around 5-8 minutes (depends on the size of the tail) and then open up the foil pouch, remove the tail and finish on the grill. Brush again with the butter and put flesh side down on the grill. Cook 2 minutes, flip and finish cooking shell side down. When you flip the lobster, make sure to brush with the butter again. Cook another couple of minutes. You want the flesh opaque, firm to the touch and the shell red in color.
• Serve -- Serve a little extra butter on the side if you want. The lobster meat will pull right out of the shell. ENJOY!