Recipe - Lemon-Herb Fish Fillets

One fourth cup Chablis or other dry white
wine
2 tablespoon Fresh lemon juice
4 Orange roughy or, (4ounce)
other lean white fish
fillets
One half teaspoon Dried whole dillweed
One half teaspoon Dried whole tarragon
One fourth teaspoon Salt
1/8 teaspoon White pepper
Vegetable cooking spray
Lemon wedges, (optional)

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 mediumhot
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 MCRecipe Digest V1 #424 by igor@digex.net on Jan 28, 1997.