Title: Citrus-Herb Topping
Categories: Fish, Fruits
Yield: 4 Servings

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

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