Citrus and Olive Oil Sauce for Roasted or Grilled Fish

1. 1

   With a thin sharp knife, cut the tops and bottoms crosswise off the oranges and lemons to expose the flesh.

2. 2

   Stand an orange on the work surface and, working from top to bottom, carefully cut off the peel and white pith in wide strips, leaving the orange flesh intact.

3. 3

   Then, holding the orange over a bowl to catch the juice, cut between the membranes to release the orange sections.

4. 4

   Drop the sections into the bowl of juice.

5. 5

   Squeeze the membranes to extract the juice and discard the membranes.

6. 6

   Repeat with the remaining oranges and lemons.

7. 7

   Season the juice lightly with salt and white pepper.

8. 8

   Add the olive oil and toss gently.

9. 9

   Set aside until ready to serve.

10. 10

    You can make the sauce up to 2 hours ahead.

* Per serving · 4 servings · Values may vary.

No additional tips available.