| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Fruits, Vegetables |
|
Fish, Fruits |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Orange juice |
| 2 |
tb |
Fresh lemon juice |
| 1 |
ts |
Fresh rosemary — minced |
| 1 |
ts |
Fresh parsley — minced |
| 1/4 |
ts |
Salt |
| 1 |
ds |
Ground pepper |
| 2 |
ts |
Vegetable oil |
| 1/4 |
c |
Shallot — minced |
| 2 |
lg |
Oranges — peeled and |
|
|
Sectioned |
INSTRUCTIONS
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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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