By Dennis Oda, Star-Bulletin
Ka'u Gold Co. citrus is not treated with chemicals, dyes
or waxes. The fruits come by their ugliness naturally.

When juicing citrus, be careful not to press bitter oil from the rind.

Following are recipes for Shrimp with Orange-Lime Sauce, Swordfish Paillards with Madeira Oranges and a Watercress and Tangerine Salad.

The last recipe is from "Cooking with Too Hot Tamales," by the star chefs, Mary Sue Milliken and Susan Feniger, of Television Food Network.

The new book from William Morrow & Co., $22, features more than 150 recipes focusing on flavors of Latin America and Spain.

1 lime
1/4 teaspoon minced jalapeno
1 tablespoon chopped cilantro
Juice of one orange
1/8 teaspoon hot red pepper flakes, optional
2 shakes salt
3/4 pound cooked peeled shrimp
1 teaspoon canola oil

Heat oil in nonstick pot until it is medium hot. Add shrimp and sauce, and heat, about one minute. Makes 2 servings.

4 7-ounce swordfish steaks
Salt and fresh ground pepper to taste
2 to 3 teaspoons canola oil
1/2 cup Madeira or dry sherry
1/2 cup orange juice
1 tablespoon cider vinegar
2 teaspoons grated orange zest
1/4 cup walnut oil

Heat 1 teaspoon of the oil in a heavy skillet over high heat. When the pan is nearly smoking hot, add the swordfish and cook about 1 minute on each side, or until just cooked through. Cook the swordfish in batches so as not to crowd the skillet. Transfer the swordfish to a plate and keep warm in a low-heated oven while you prepare the sauce.

For sauce, reduce pan heat to medium. Add the Madeira or sherry, orange juice, vinegar and zest to the skillet and cook until the liquid has reduced by about half, about 4 minutes. Remove from heat and pour into a bowl. Vigorously whisk in walnut oil. Taste for salt and add as desired.

Pour any juices that have collected on swordfish plate into the sauce and arrange the fish on a serving platter. Spoon the sauce over the fish and call guests to the table. Serves 4.

3 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon coarse salt, or to taste
2 teaspoons cracked black pepper
1/4 teaspoon cayenne pepper
Scant 1/2 cup extra virgin olive oil
1 medium red onion, thinly sliced crosswise and soaked in ice water for up to 2 hours, to crisp and mellow
2 tangerines, peeled and diced with pith and seeds removed
2 bunches watercress, coarse stems removed, washed and dried

Drain the onion, pat dry with paper towels and separate into rings.

In a large bowl, combine the tangerines, watercress and onion, and gently toss. Drizzle with just enough vinaigrette to coat lightly. Toss again and serve. Serves 6.