| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
|
Fish and, Seafood |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Chablis or other dry white wine |
| 2 |
tb |
Fresh lemon juice |
| 4 |
|
Orange roughy or, (4-ounce) other lean white fish fillets |
| 1/2 |
ts |
Dried whole dillweed |
| 1/2 |
ts |
Dried whole tarragon |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
White pepper |
|
|
Vegetable cooking spray |
|
|
Lemon wedges, (optional) |
INSTRUCTIONS
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@digex.net on Jan 28, 1997.
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