Pescatarian Orange-Ginger Herb Oil
Bright, aromatic, and endlessly versatile, this herb oil is the kind of finishing touch that makes a simple weeknight dinner feel genuinely special. Warming the olive oil with fresh ginger coaxes out a deep, spicy fragrance, while the orange zest steeps in off the heat to layer in citrusy sweetness without any bitterness. Straining out the solids leaves you with a silky, jewel-toned oil that carries all that flavor cleanly. Fresh parsley and thyme stirred in at the end keep things vibrant and green, and a pinch of red pepper flakes adds just enough heat to keep it interesting. It's a natural match for grilled fish or shrimp, drizzled right before serving so every bite gets that citrus-herb lift. Roasted vegetables and grain bowls soak it up beautifully too, making this one recipe that earns its place in your regular rotation fast.
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Learn more →Ingredients
8 servings
- ½ cup extra-virgin olive oil
- 1 tbsp fresh ginger, finely grated
- 1 tbsp orange zest (from about 1 large orange)
- 2 tbsp fresh orange juice
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh thyme leaves
- ¼ tsp red pepper flakes (optional)
- ¼ tsp fine sea salt
- ⅛ tsp freshly ground black pepper
Instructions
- 1
Combine the olive oil and grated ginger in a small saucepan over medium-low heat. Warm until the oil is fragrant and small bubbles form around the ginger, about 3–4 minutes. Do not let the ginger brown.
- 2
Remove the pan from the heat and stir in the orange zest. Let the mixture steep off the heat for 5 minutes, until the oil is deeply fragrant.
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