TARRAGON GRILLED FISH AND VEGETABLES

Tarragon Grilled Fish and Vegetables image

Number Of Ingredients 8

2 tablespoons olive or vegetable oil
2 carrots, cut into julienne strips (1 1/2x1/4x1/4 inch)
1 zucchini, cut into julienne strips (1 1/2x1/4x1/4 inch)
1 small red bell pepper, cut into thin strips
1/2 cup sliced red onion
4 (6-ounce) orange roughy fillets
4 teaspoons chopped fresh tarragon or 1 1/2 teaspoon dried tarragon leaves
2 tablespoons margarine or butter, chilled

Steps:

1. GRILL DIRECTIONS: Heat grill. Heat oil in medium skillet over medium-high heat until hot. Add carrots, zucchini, bell pepper and onion cook and stir 2 to 3 minutes or until vegetables are crisp-tender.2. Cut four 18x12-inch pieces of heavy-duty foil. Place 1 orange roughy fillet on each sprinkle with salt and pepper, if desired. Top each fillet with 1/4 of vegetable mixture, tarragon and margarine. Wrap each packet securely using double-fold seals, allowing room for heat expansion.3. When ready to grill, place packets, seam side up, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 12 to 18 minutes or until fish flakes easily with fork, rearranging packets several times during cooking. Open packets carefully to allow hot steam to escape.TIP: To bake packets in oven, place on 15 x 10 x 1-inch baking pan. Bake at 400°F. for 15 to 20 minutes.Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 260 * Calories from Fat: 130 * % Daily Value: Total Fat: 14 g 22% * Saturated Fat: 2 g 10% * Cholesterol: 35 mg 12% * Sodium: 190 mg 8% * Total Carbohydrate: 8 g 3% * Dietary Fiber: 2 g 8% * Sugars: 5 g * Protein: 26 g * Vitamin A: 230% * Vitamin C: 50% * Calcium: 8% * Iron: 6% * Dietary Exchanges: 1 1/2 Vegetable, 3 1/2 Very Lean Meat, 2 FatSee Cook's Note: Grilling Fish

Nutrition Facts : Nutritional Facts Serves