Lemon-herb fish fillets
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Chablis or other dry white wine |
| 2 | tablespoons | Fresh lemon juice |
| 4 | Orange roughy or, (4-ounce) other lean white fish fillets | |
| ½ | teaspoon | Dried whole dillweed |
| ½ | teaspoon | Dried whole tarragon |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | White pepper |
| Vegetable cooking spray | ||
| Lemon wedges, (optional) | ||
Directions
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. Yield: 4 servings (serving size: 1 fish fillet).
Per serving: 120 Calories; 6g Fat (50% calories from fat); 13g Protein; 1g Carbohydrate; 17mg Cholesterol; 188mg Sodium Serving Ideas : Serve with lemon wedges, if desired.
Recipe by: Cooking Light, May 1994, page 116 Posted to MC-Recipe Digest V1 #424 by igor@... on Jan 28, 1997.