From Barton Seaver's kitchen · Independent / cookbook & seafood advocacy, South Freeport
shake · seafood sauce
NATIONAL AWARD WINNERCitrus–Olive Oil Seafood Sauce
From an award-winning kitchen
Ratio
OLIVE OIL 120ORANGE JUICE 30LEMON JUICE 30
Ingredients
- OLIVE OIL120 ml
- ORANGE JUICE30 ml
- LEMON JUICE30 ml
- GARLIC5 g
- PARSLEY4 g
- SALT3 g
Method
- Pour to the lines in order (bottom → top): OLIVE OIL, ORANGE JUICE, LEMON JUICE.
- Add finishing notes: GARLIC, PARSLEY, SALT.
- Cap the jar and shake until emulsified.
Provenance
Seafood-focused American chef and James Beard Cookbook Award winner. Sustainable seafood advocate working from Mid-Atlantic and New England kitchens and cookbooks.
Originally published as Citrus–Olive Oil Seafood Sauce.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column 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.