CITRUS MARINADE AND SALSA (FOR CHICKEN OR FISH)

FOR THE MARINADE:
1/4 cup lemon juice
2 tbsp dry sherry
2 tbsp olive oil or cooking oil
1/2 tsp dried oregano, crushed
1/4 tsp garlic salt
FOR THE SALSA:
2 tablespoons marinade (from above recipe)
1 medium tomato, peeled, seeded and chopped
1 green onion, sliced
1/4 cup sliced pitted ripe olives
1 tbsp snipped parsley
1 tbsp slivered almonds

TO PREPARE THE 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.

TO PREPARE THE SALSA:
Combine the reserved 2 tablespoons marinade, tomato, green onion, olives, parsley, and almonds. Cover; chill till serving time.

Drain chicken or fish. Bring marinade to a boil in a small saucepan and simmer for 2-3 minutes; set aside.

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
Source: Better Homes and Gardens, July 1993