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