This utterly simple sauce is delicious with any simple grilled or roasted fish. Amazing Seafood Recipes

August 1997

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Recipe Summary

Yield:
makes about 1 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • With a small sharp knife, peel the oranges and lemon, removing all the bitter white pith. Working over a bowl, cut in between the membranes to release the orange and lemon sections. Squeeze the juice from the membranes into the bowl. Add the olive oil, season lightly with salt and white pepper and toss gently.

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Make Ahead

The sauce can be covered and refrigerated overnight. Serve at room temperature.

Notes

One-Quarter Cup

Calories 90 kcal, Protein 1 gm, Carbohydrate 11 gm, Cholesterol 0, Total Fat 6.4 gm, Saturated Fat .9 gm.

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