Grilled Fish with Orange and Tarragon

Ingredients

454g (1lb) Regal Cod or Haddock Fillets, skinned, fresh or defrosted

70ml (3 fl oz) Orange juice

30g (1oz) Butter or margarine, melted

1 x 15ml spoon (1 tbsp) Fresh chopped tarragon

Salt and pepper

Method

1) Preheat the grill


2) Mix together the juice, butter, tarragon and seasoning. Skin the fish and brush with the juice mixture.


3) Cook the fish for 8-10 minutes, turning once and basting with any remaining juice.


4) Serve with char-grilled vegetables.

Serves: 4

Provided By: Sea Fish Authority