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Moroccan Black Olive & Citrus Sauce


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

2 large navel oranges
1 large lemon
1/2 teaspoon grated lemon rind
1/2 cup pitted and chopped oil-cured black olives, such as Moroccan oil-cured
1/4 teaspoon finely minced garlic
1/2 teaspoon sweet paprika
pinch of cayenne pepper
1 teaspoon ground ginger (make sure it's fresh)
1/2 teaspoon granulated sugar, or more to taste
2 tablespoons olive oil
2 tablespoons finely minced fresh parsley


The following sauce is something like a Moroccan salsa, and it's sensational on grilled fish or grilled chicken. Look for wrinkled, flavorful, oil-cured black olives...just make sure they're not overly bitter. Makes enough sauce for 6 main-course servings of fish or chicken.


INGREDIENTS:



2 large navel oranges


1 large lemon


1/2 teaspoon grated lemon rind


1/2 cup pitted and chopped oil-cured black olives, such as Moroccan oil-cured


1/4 teaspoon finely minced garlic


1/2 teaspoon sweet paprika


pinch of cayenne pepper


1 teaspoon ground ginger (make sure it's fresh)


1/2 teaspoon granulated sugar, or more to taste


2 tablespoons olive oil


2 tablespoons finely minced fresh parsley


DIRECTIONS:


1. Using a sharp knife, cut the rind and white pith away from the oranges. Then cut out the orange sections, leaving behind the fibrous white material that separates the sections. Do the same with the lemon. Chop orange sections and lemon sections into coarse chunks, and place them gently in a bowl.


2. Add the lemon rind, olives, garlic, paprika, cayenne pepper, ginger and sugar to the bowl. Stir gently to combine. Pour off any citrus juice that accumulates, and discard. Add the olive oil and parsley, stir gently once again, taste for seasoning, and serve immediately on grilled fish or grilled chicken.


Pairs Well With


Notes

The following sauce is something like a Moroccan salsa, and it's sensational on grilled fish or grilled chicken. Look for wrinkled, flavorful, oil-cured black olives...just make sure they're not overly bitter. Makes enough sauce for 6 main-course servings of fish or chicken.

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