Frank's Recipes! Lemon and Herb Fish Fillets

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Lemon and Herb Fish Fillets

1/4 cup Chablis or other Dry White Wine
(Non-alcoholic substitute: 1/8 cup Water with 1/8 cup Apple Juice)
2 tablespoon Fresh Lemon Juice
4 Oz. Orange Roughy or other White Fish
1/2 tsp. Dried Dill Weed
1/2 tsp. Dried Tarragon
1/4 tsp. Salt
1/8 tsp. White Pepper
Non-Stick Cooking Spray
Fresh Lemon Wedges (Optional)

Serves 4

Mix together wine and lemon juice in a shallow dish and add the fish, turning to coat. Sprinkle the fish with the dill weed, tarragon, salt, and white pepper. Cover fish in the bowl and marinate for about 30 minutes in the refrigerator.

Remove the fish from the marinade and discard the liquid. Arrange fish in a wire grilling basket that has been coated with non-stick cooking spray. Place the basket on the grill over medium-hot coals and grill for 4 minutes on each side, or until the fish flakes easily when tested with a fork.

Serve with lemon wedges, a side dish of flavored rice, and your favorite green vegetable.

NOTE:
Don't have a gas grill to fire up at your command? Never fear, you can prepare tonight's fish dinner by poaching or oven baking.

To poach the fish, fill a large skillet about half-full of water, or use half water and half white wine or apple juice. Bring the water to a simmer over medium heat and poach the fish until it is cooked through, about 8 to 10 minutes. Remove from the liquid with a slotted spoon and serve as directed.

To prepare in the oven, use an oven-proof baking dish that has been sprayed with non-stick cooking spray and bake at 350-F degrees for about 20 minutes.