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.