The more I thought about the recipe the more I think a light vegetable oil (canola) would be better than a heavier olive oil - you don't want anything to mask the delicacy of the fish and other ingredients. And maybe the reserved juices could be more than 1/4 cup - that's going to be a judgement call on how big all the ingredients put together end up being. When you make a vinagrette dressing, you usually use more of the vinegar than oil - same thing here, more reserved juices than oil.

Can't wait for you to try it - be sure to let us know how it comes out, OK?

Hugs to you, too and have a wonderful 4th of July. We're heading up to upper Vermont to join my sisters for our annual get together. Going to have lots of clams, lobster, burgers, corn on the cob - traditional stuff for New England picnics.

June