Recipe - Citrus-Herb Topping

One half cup Orange juice
2 tablespoon Fresh lemon juice
1 teaspoon Fresh rosemary minced
1 teaspoon Fresh parsley minced
One fourth teaspoon Salt
1 ds Ground pepper
2 teaspoon Vegetable oil
One fourth cup 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