| 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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