Vierge's Citrus SauceThis utterly simple sauce is delicious with any simple grilled or roasted fish.
PREPARATIONMake ahead: The sauce can be covered and refrigerated overnight. Serve at room temp.
With a small sharp knife, peel the oranges and lemon, removing all the bitter white pith. Working over a bowl, cut in between the membranes to release the orange and lemon sections. Squeeze the juice from the membranes in to the bowl. Add the olive oil, season lightly with salt and white pepper and toss gently.