Citrus-Herb Topping

Yield:	4 Servings
Categories:	Fish, Fruits

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

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