| Citrus-Herb Topping
1/2 cup of orange juice
2 tablespoons of fresh lemon juice
1 teaspoon of fresh rosemary, minced
1 teaspoon of fresh parsley, minced
1/4 teaspoon of salt
a dash of ground black pepper
2 teaspoons of vegetable oil
1/4 cup of shallot, minced
2 large oranges, peeled and sectioned |
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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. Yields: 4 Servings
Recipe By : Cooking Light, October 1994 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/
recipes/mmdja006.zip
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