RECIPE FOR: Orange Roughy with Tarragon & Vegetables

Ingredients: 2  orange roughy fillets 1/2 zucchini cut into julienne strips 1/2 small red capsicum, cut into thin strips 1/4 cup red onion, sliced 1 carrot cut into julienne strips

1 tablespoon canola oil 2 tablespoons chopped fresh tarragon (or 3/4 teaspoon dried) 1 tablespoon margarine

Method
Preheat grill. Heat oil in large skillet and quickly cook vegetables. About 2-3 minutes on a medium-high heat. Take two large pieces of aluminum foil. Place one piece of fish on each. Top with 1/2 tablespoon butter, half the vegetables and half the tarragon. Repeat for the other piece. Wrap tightly and place on grill. Grill over a medium heat for 12 - 18 minutes. Open carefully because the steam can be very hot.

 

 

 

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