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    • Citrus-Herb Topping

    Posted on
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    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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