How to Grilled Orange Roughy with Tomatoes and Asparagus

Grilled Orange Roughy with Tomatoes and Asparagus Recipe
with Sandra Lee
Ingredients: Makes 4 servings
1 bunch asparagus, trimed (about 1 pound)
1 pound assorted tomatoes, quartered
2 tablespoons extra virgin olive oil, divided
2 tablespoons fresh lime juice
½ teaspoon freshly ground black pepper, divided
½ teaspoon salt, divided
4 (6 ounce) fresh or frozen orange roughy fillets, thawed
Garnish: grilled lime wedges

Procedures:

• Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium high heat (350 degree to 400 degree ). Grill asparagus, covered with grill lid, for 1 ½ to 2 minutes on each side.
• In a medium bowl, toss together tomatoes, 1 tablespoon olive oil, lime juice, ¼ teaspoon salt, and ¼ teaspoon pepper.
• Rinse fish, and pat dry. Brush fish with remaining 1 tablespoon olive oil, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper. Grill orange roughy, coveered with grill lid, for 2 to 3 minutes on each side, or until fish flakes easily with a fork. Serve with asparagus and tomatoes. Garnish with lime wedges, if desired.

Note: To grill lime wedges, grill for about 30 to 45 seconds on each side. End.