2 large Navel oranges, or blood oranges if available
1 large lemon
½ t grated lemon zest
½ cup oil-curred olive, pitted
1 clove garlic, minced
½ t paprika
pinch of cayenne pepper
1t fresh ginger, grated
½ t sugar
2 T extra virgin olive oil
2 T fresh parsley, minced
Using a sharp knife, cut the rind and white pith away from the oranges and the lemon. THen cut out the sections, leaving behind the fibrous material that separates the sections. Cut the sections into large chunks and place in a nono-reactive bowl.
Add the lemon zest, olives, garlic, paprika, cayenne pepper, ginger, and sugar to the bowl. Stir gently to combine, pouring off any excess juice that accumulates and discard. Add the olive oil and parsley and mix again. Serve immediately on grilled fish, chicken or pork.
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