PANTRYFLEX

On the jar: Citrus–Olive Oil Seafood Sauce

shake · seafood sauce

NATIONAL AWARD WINNERPrep 5 min

Citrus-Olive Oil Seafood Sauce

Independent adaptation of a publicly published Barton Seaver recipe. Not affiliated with, sponsored by, or endorsed by Barton Seaver.

Barton Seaver's Citrus–Olive Oil Seafood Sauce, from the published recipe.

Ratio

Ratio by volume: Olive Oil 120 ml, Orange Juice 30 ml, Lemon Juice 30 ml
Olive Oil 120 mlOrange Juice 30 mlLemon Juice 30 ml

Ingredients

  • Olive Oil — 1/2 cup (120 ml)
  • Orange Juice — 2 Tbsp (30 ml)
  • Lemon Juice — 2 Tbsp (30 ml)
  • Garlic — 1 clove minced
  • Parsley — 2 Tbsp (4 g)
  • Salt — 1/2 tsp (3 g)

Method

  1. Pour to the lines in order (bottom → top): Olive Oil, Orange Juice, Lemon Juice.
  2. Add finishing notes: Garlic, Parsley, Salt.
  3. Cap the jar and shake until emulsified.

Keep this recipe

Tonight you'll cook it. The jar remembers it.

You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

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Provenance

Seafood-focused American chef and James Beard Cookbook Award winner. Sustainable seafood advocate working from Mid-Atlantic and New England kitchens and cookbooks.

Adapted from a recipe published by Barton Seaver in Barton Seaver sustainable seafood.

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Barton Seaver sustainable seafood (published as “Citrus–Olive Oil Seafood Sauce”). Full citation lives in Provenance.

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