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.
  • Sherman 4201 Texoma Pkwy (903) 892 -8123 Ardmore 2624 S. Commerce (580) 223-0946
    Copyright © 2002-2014 - Designed by Gray Digital Media - Powered by Clickability
    Gray Television, Inc.