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    Lemon-Herb Fish Fillets


    Source of Recipe


    Cooking Light, May 1994, page 116

    List of Ingredients




    1/4 cup Chablis or other dry white wine
    2 tablespoons fresh lemon juice
    4 orange roughy or (4-ounce) other lean white fish fillets
    1/2 teaspoon dried whole dillweed
    1/2 teaspoon dried whole tarragon
    (original recipe calls for 1/4 teaspoon salt )
    1/8 teaspoon white pepper
    Vegetable cooking spray
    Lemon wedges (optional)

    Recipe



    Combine wine and lemon juice in a shallow dish; add fish, turning to coat. Sprinkle fish with dillweed and next 3 ingredients. Cover and marinate in refrigerator 30 minutes.

    Remove fish from marinade; discard marinade. Arrange fish in a wire grilling basket coated with cooking spray; place on grill over medium-hot coals. Cook 4 minutes on each side or until fish flakes easily when tested with a fork.
    —————
    Serving Ideas: Serve with lemon wedges, if desired.

 

 

 

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