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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
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Sweet honey and zippy red pepper flakes accent the herb-enhanced marinade Julie Craghead uses for grilled fish. It's also good on chicken, Julie writes from Peoria, Illinois. Ingredients:
1/4 cup dry white wine or chicken broth |
1/4 cup reduced-sodium soy sauce |
3 tablespoons honey |
1 tablespoon olive oil |
3 to 4 garlic cloves, minced |
1/4 teaspoon crushed red pepper flakes |
1/8 teaspoon pepper |
1/8 teaspoon each dried basil, thyme and rosemary, crushed |
1/8 teaspoon dill weed |
4 orange roughy fillets (6 ounces each) |
Directions:
1. In a large resealable plastic bag, combine the wine, soy sauce, honey, oil, garlic and seasonings; add fish. Seal bag and turn to coat; refrigerate for up to 1 hour.
2. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fish, covered, over medium heat or broil 4 in. from heat for 5-6 minutes on each side or until fish flakes easily with a fork. Yield: 4 servings.
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