Citrus-herb topping

4 Servings

Ingredients

Quantity Ingredient
½ cup Orange juice
2 tablespoons Fresh lemon juice
1 teaspoon Fresh rosemary -- minced
1 teaspoon Fresh parsley -- minced
¼ teaspoon Salt
1 dash Ground pepper
2 teaspoons Vegetable oil
¼ cup Shallot -- minced
2 larges Oranges -- peeled and
Sectioned

Directions

Combine first 6 ingredients in a bowl; stir well, and set aside. Heat oil in a small nonstick skillet over medium heat. Add shallot; sauté 2 minutes. Add orange juice mixture; bring to a boil, and cook 1 minute.

Remove from heat, and gently stir in orange sections. Serve over orange roughy or sole.

Recipe By : Cooking Light, October 1994 File

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