• 2 mandarin oranges, halved slices
  • 1 garlic clove, minced (or sprinkle of garlic powder)
  • 1 Tbsp minced onion (or sprinkle of onion powder)
  • green onions for garnish
  • 1/4 cup J. Olive Co. Blenheim Apricot White Balsamic
  • 1/2 Tbsp J. Olive Co. Butter Olive Oil
  • 1 tsp J. Olive Co. Toasted Sesame Oil
  • kosher salt to taste, maybe 1/2 tsp


  1. Peel and chop orange slices.
  2. Add oranges, onion, garlic, salt and butter olive oil to sauce pan over medium heat.
  3. Allow to cook and brown a bit or until onions are translucent.
  4. Turn heat up to med-high, allow pan to get sizzling hot, then add  J. Olive Co. Blenheim Apricot White Balsamic.
  5. Add 1 tsp J. Olive Co. Toasted Sesame Oil
  6. Stir and allow balsamic to reduce down a little. Sauce will not be super thick. Drizzle glaze and oranges over top of fish, garnish with green onions.
  7. Served here pictured with a quick saute of spinach with 1/2 tsp toasted sesame oil, drizzle of apricot balsamic, and dash of salt.