Citrus-herb Topping
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Fruits, Vegetables | Fish, Fruits | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Orange juice |
| 2 | T | Fresh lemon juice |
| 1 | t | Fresh rosemary, minced |
| 1 | t | Fresh parsley, minced |
| 1/4 | t | Salt |
| 1 | ds | Ground pepper |
| 2 | t | Vegetable oil |
| 1/4 | c | Shallot, minced |
| 2 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 43
Calories From Fat: 21
Total Fat: 2.4g
Cholesterol: 0mg
Sodium: 147.2mg
Potassium: 106.5mg
Carbohydrates: 5.5g
Fiber: <1g
Sugar: 3.6g
Protein: <1g