| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables | Fish and, Seafood | 4 | Servings | |
INGREDIENTS
| 1/4 | c | Chablis or other dry white |
| wine | ||
| 2 | T | Fresh lemon juice |
| 4 | Orange roughy or, 4-ounce | |
| other lean white fish | ||
| fillets | ||
| 1/2 | t | Dried whole dillweed |
| 1/2 | t | Dried whole tarragon |
| 1/4 | t | Salt |
| 1/8 | t | 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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