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The Kitchen Table

Recipe of the day September 9

17 years ago

How easy does this look? The only thing I would do different is lightly coat the asparagus with oil and seasonings before grilling them.

Grilled Citrus Fish (Tilapia or haddock)

Prep Time: 10 min plus marinating : Ready In: 43 min

5 medium lemons

1/2 cup Kraft Signature Sundried Tomato and Oregano Dressing

4 small fish fillets (about 1 lb.)

1 bunch asparagus

SQUEEZE juice from 1 lemon and mix with dressing. Pour half the lemon mixture into a large resealable plastic bag. Add fish and seal bag. Marinate in refrigerator at least 15 minutes. Cover and refrigerate remaining lemon mixture.

PREHEAT grill to medium heat. Cut remaining lemons into 4 slices each. Remove fish from marinade; discard marinade. Place 8 lemon slices on the grill; top with fish. Brush with some of the reserved lemon mixture.

GRILL, covered, 5 minutes; turn fish over on top of lemons. Add remaining lemon slices and asparagus to grill. Continue cooking until fish is cooked through and vegetables are crisp-tender. Occasionally brush fish, asparagus and lemon slices with the remaining lemon mixture. Turn vegetables and lemon slices once.

DISCARD the lemons under the fish. Serve with remaining lemons and asparagus.

Makes: 4 servings

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Comments (4)

luckygardnr
Original Author
17 years ago
ttt
Happy_Go_Lucky_Gayle
17 years ago
I roll fresh Asparagus in this Garlic Butter and put it on my Charcoal Grill in a screen basket. OMG! Learned this from Pappadeux's Restaurant.

Garlic Butter
1/2 cup butter
1/3 cup olive oil
2-4 cloves garlic
1 teaspoon dried basil
1 teaspoon dried oregano
Directions
1In a small bowl melt butter in microwave.
2Using a garlic press, or food processor, mince and pulp garlic.
3You can use more or less garlic according to taste.
4Combine melted butter, basil, oregano, and garlic.
5Whisk in 1/3 cup olive oil.

Don't overcook Asparagus.

Sometimes I add a little chicken broth.

Gayle
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QUICK CHILI RELLENOS
1 lb. grated Monterey Jack cheese
1 lb. grated cheddar cheese
2 (7 oz.) cans Ortega chilies
1 (13 oz.) can evaporated milk
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17 years ago
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1 cup chopped onion
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1 teaspoon salt
1/4 teaspoon pepper
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3/4 cup water

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