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.

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