A perfect ingredient for these dishes may be already in your refrigerator – 100% OJ! Besides being a household staple, an 8 oz. glass of 100% OJ is a natural source of vitamins and minerals, such as folate, potassium and thiamin, and an excellent source of vitamin C.
On behalf of the Florida Department of Citrus (we promote 100% OJ, no brand) here are some super festive recipes for a round-up that will impress friends and family. Whether you are rooting for a tech-age love story or an outer space thriller, these OJ-infused recipes correspond to whichever flick is your No.1 pick:
· Florida Orange–Infused Wisconsin Cheddar and Beer Fondue (An All-American, 1970’s classic for Best Picture, Actor and Actress)
· Southwestern Orange-BBQ Chicken Flatbread (A cowboy favorite for Best Picture, Actor, and Screenplay)
· Grilled Fish Tacos with Orange Cilantro Slaw (A fisherman’s favorite for Best Picture)
· New York Chocolate–Florida Orange Cheesecake (A New York City-inspired dessert for Best Picture, Director, and Actor)
· Sunrise Mary (An out of this world cocktail for Best Picture, Director, and Actress)
· Florida Orange Tea (A twist on traditional English tea for Best Picture and Actress)
For the fish:
1 ½ pounds Mahi-Mahi or other firm white fish
½ cup canola oil
1 cup Florida orange juice
1 teaspoon dried oregano
¼ teaspoon cayenne pepper
1 teaspoon finely minced garlic
Salt and pepper to taste
For the slaw:
¼ cup chopped cilantro
4 cup finely shredded cabbage
1 cup diced oranges
½ cup diced red onion
½ cup diced tomato
½ cup diced red bell pepper
1 small jalapeno, seeded and minced
⅓ cup marinade (above)
Salt and pepper to taste
For the tacos:
24 corn tortillas
Slaw mixture (above)
Plain Greek yogurt for garnish, optional
For the Fish:
In a large bowl, whisk together oil, orange juice, oregano, cayenne, garlic, salt and pepper. Reserve ⅓ cup of the marinade for the slaw. Put fish in a zip top bag and pour half the marinade over the fish. Seal bag and marinate at room temperature for 15 minutes.
For the Slaw:
In a large bowl, add marinade, cilantro, cabbage, oranges, red onion, tomato, red bell pepper, jalapeno, salt and pepper. Toss well to coat and set aside to allow flavors to blend.
For the Tacos:
Heat a grill or grill pan to medium-high heat. Remove fish from marinade and discard marinade; grill about 5 minutes or just until done. Do not overcook fish. Remove fish from grill and flake with a fork. Place tortillas on the grill for 20 seconds to heat them up. For each taco, place fish, into 2 tortillas and top with slaw. Garnish with Greek yogurt if desired.
Makes 12 tacos.