Yuzu Jalapeño Marinade or Dressing
The tanginess of the yuzu juice and the heat of the jalapeño pair to make a sweet, sour and piquant dressing for citrus, seafood or fish or an Asian slaw. To use as marinade, briefly marinate (about 10 minutes) scallops, shrimps or fish before grilling. Ingredients: 1 jalapeno pepper, seeded and thinly sliced 1 shallot, minced Pinch kosher salt 2 tbsp yuzu juice 3 tbsp canola oil ½ tsp liquid honey Spinkle jalapeno and shallots with salt. Whisk in yuzu juice, canola and honey until blended. Makes about ¼ cup.