I found a sweet yet tangy relish recipe in the new Eating Well In Season: The Farmers’ Market Cookbook
which goes well with a mild white fish like halibut or a pan roasted chicken breast. It uses oranges which are coming to the end of their season soon to give way to stone fruits at the markets ---- at least here in California. Making this relish gives you the opportunity to perfect your skills at creating citrus supremes – those wedges of citrus that don’t have any of the potentially bitter white pith left on them.
The relish is easy to prepare once you “supreme” the orange. After getting the orange zest you need, cut off the top and bottom of the orange until you see the orange flesh inside. Guide a chef’s knife down the side of the orange following its contour cutting away the skin. Do this all the way around being sure to remove all the pith. Hold the orange in your palm over a bowl (to catch the juices). Cut wedges of orange out of each section leaving the membrane between the sections behind. Drop the wedges in the bowl and give what’s left a big squeeze at the end to extract all the juice. Real chefs can cut the wedges really close to the membrane so the orange isn’t wasted. I am not that good but keep trying.