Citrus-Herb Topping for Fish

1/2 cup orange juice
2 Tbsps. lemon juice
1/2 tsp. rosemary, crumbled, or 1 tsp. fresh, minced
1 tsp. parsley, minced
1/4 tsp. salt, to taste
1/8 tsp. cayenne
2 tsps. olive oil
2 shallots, minced
2 oranges, peeled and sectioned

Combine first 6 ingredients in a bowl. Stir well and set aside. Heat oil
in a nonstick skillet over medium heat. Add shallots and saute 2 minutes.
Add orange juice mixture, bring to boil and cook 1 minute. Remove from
heat and gently stir in orange sections. Serve with fish.
Makes 4 servings.

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