A colorful topping for any kind of fish, especially broiled salmon, sea bass or halibut.
Recipe information
Yield
Serves 4
Ingredients
2 large oranges
1/2 medium-size red onion, halved, thinly sliced lengthwise
1/4 cup minced fresh parsley
10 Kalamata olives or other brine-cured black olives, pitted, thinly sliced
2 teaspoons olive oil (preferably extra-virgin)
1 teaspoon minced orange peel
Preparation
Using sharp knife, cut peel and white pith from oranges. Working over bowl to catch juices, cut between membranes to release segments into bowl. Add onion, parsley, olives, olive oil and orange peel to bowl; toss to blend. Season to taste with salt and pepper and serve.
Nutrition Per Serving
Per serving: calories
74; total fat
4 g; saturated fat
0.5 g; cholesterol
0.
#### Nutritional analysis provided by Bon Appétit
