Grilled Orange Roughy with Chef Cathy's Green Blast Salsa & Sautéed Asparagus
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Grilled Orange Roughy with Chef Cathy's Green Blast Salsa & Sautéed Asparagus
Ingredients:
  • 2 cups Chef Cathy's Green Blast Salsa
  • 2 Fresh Orange Roughy fillets, about 6 oz. each
  • 4TBS. extra virgin olive oil
  • 1 bunch fresh asparagus
  • 1/2 cup red pepper, diced *for garnish
  • 1/2 tsp. garlic
  • 1/2 tsp. lemon pepper
  • 1/4 tsp. cayenne pepper
  • 4 TBS. lime juice
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    Directions:
    In a large skillet over medium-high heat, place Roughy into 4 TBS. hot oil. Evenly dividing the spices, season each fillet top side only. Grill for 3 to 4 minutes, then turn. Sprinkle fish with lime juice. Fish is ready when the sides start to flake. In a small pan over medium heat, heat Green Blast Salsa for 3 minutes.

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