absolutely one of my favourite fish dishes, so tasty and easy to prepare
Grilled Orange Roughy and Vegetable Citrus Salad
Light, nutritious and a breeze to prepare, this zesty creation is a welcome introduction to the salads of summer ahead.
Prep time:
Cook time:
Serves:
Serves 4
Ingredients
- 2 Tbsp lemon juice
- 1/4 cup orange juice
- 2 Tbsp olive oil
- 2-3 tsp Gregg’s Zesty Lemon and Tarragon Seasoning
- 350g box Sealord Simply Natural Orange Roughy Fillets
-
LEMON AND TARRAGON DRESSING: - 1/4 cup olive oil
- 1-2 tsp Gregg’s Zesty Lemon and Tarragon Seasoning
- 1 lemon, finely grated zest and juice
- 1 red and 1 yellow capsicum, deseeded and cut into 2-3cm strips
- 4 courgettes, cut in halves length ways
- 1 bunch asparagus, blanched
- 2 oranges, peeled and cut into segments
Method
1. In a small bowl combine lemon and orange juice, oil and Gregg’s Zesty Lemon and Tarragon Seasoning , mix well. Open the bag of Sealord Simply Natural Orange Roughy Fillets , pour over the marinade and zip seal. Leave to marinate for 15-20 minutes or until the fish is partially thawed.
Lemon and Tarragon Seasoning:
2. In a screw-cap container combine oil, lemon rind and juice and Gregg’s Zesty Lemon and Tarragon Seasoning , cover and shake well. Allow to absorb the seasoning flavoursfor at least 15 minutes before using.
3. Place prepared capsicum and courgettes on a grill tray, brush lightly with oil and season with salt and pepper. Fan-grill at 220°C for 6-8 minutes or until tender and golden. Arrange the grilled vegetables on a platter with asparagus and orange.
4. Place the well drained orange roughy fillets on a baking paper lined grill tray. Fan grill at 220°C for 7-9 minutes or until hot and cooked.
5. Arrange the hot grilled dory fillets on top of the salad and drizzle with Lemon and Tarragon Dressing. Serve immediately.
