Lemon-Herb Fish Fillets |
Course : Fish
Source: Cooking Light, May 1994, page 116
Serves: 4 |
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Ingredients:
1/4 cup Chablis or other dry white wine |
2 tablespoons fresh lemon juice |
4 fillets orange roughy or -- (4-ounce) other lean white fish fillets |
1/2 teaspoon dried whole dillweed |
1/2 teaspoon dried whole tarragon |
1/4 teaspoon salt |
1/8 teaspoon white pepper |
1 spray vegetable cooking spray |
1 medium lemon wedges -- (optional) |
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Preparation / 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.
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