tsp.
chopped fresh tarragon or 1/2 tsp. dried tarragon
1
tsp.
prepared mustard
1
tsp.
grated lemon peel
3/4
tsp.
lemon pepper seasoning, divided
1
lb.
skinless orange roughy fillets
Spinach salad and hard rolls (optional)
Directions
In medium bowl, blend mayonnaise, tarragon, mustard, lemon peel and 1/2 teaspoon of the lemon pepper. Set aside.
Spray broiler pan with nonstick cooking spray. Place orange roughy on broiler pan. Sprinkle fillets with 1/8 teaspoon of the lemon pepper. Broil 4 to 6 inches from heat 5 minutes. Turn fillets; sprinkle with remaining 1/8 teaspoon lemon pepper. Broil 3 to 6 minutes more or just until thickest portion of fish flakes with a fork. Remove from oven.
Spoon mayonnaise mixture evenly over fillets. Broil 1 1/2 to 2 1/2 minutes more or until bubbly and lightly browned, being careful not to overcook. Serve with spinach salad and hard rolls, if desired.
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