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
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.
