Orange Roughy with Tarragon Shallot Mustard
Too hot to cook indoors? Place these foil packets on a charcoal grill.
|4 boneless orange roughy fillets|
|4 Tbsp Silver Palate Tarragon Shallot Mustard|
|4 Tbsp unsalted butter|
|Chopped parsley for garnish, if desired|
Preheat oven to 450°F or prepare a hot charcoal fire. Place the fish fillets on separate sheets of aluminum foil. Spread each fillet with 1 Tbsp of mustard and dot with 1 Tbsp of butter. Seal foil packages and cook for 10-15 minutes or until fish is opaque and flakes when tested with a fork.
Serve fish with the juices, garnished with parsley, if desired.Makes 4 servings
Makes 4 servings