This is an idea a friend shared. The prep method is for the grill, but I may try this in foil packets in the oven. No exact amounts - just go by feel/eye.
Orange Roughy or Trout
Lemon Pepper Seasoning
Green Grapes
Rice
Celery
Onions
Asparagus
Pecans
Put fish on foil and sprinkle with lemon pepper. Poke holes in foil to let juices drain into coals. This helps to brown fish.
Squeeze juice from green grapes onto fish. Cut grapes in halves & place on top of fish. Grill.
Turn fish when it becomes white (no longer translucent) Serve with rice, sauteed celery and onions, top with pecans, and grilled asparagus on the side.
Note - I looked at a few Veronique recipes - some had heavy cream, some included fresh ginger. It's an idea to experiment with, to your liking.
Orange Roughy or Trout
Lemon Pepper Seasoning
Green Grapes
Rice
Celery
Onions
Asparagus
Pecans
Put fish on foil and sprinkle with lemon pepper. Poke holes in foil to let juices drain into coals. This helps to brown fish.
Squeeze juice from green grapes onto fish. Cut grapes in halves & place on top of fish. Grill.
Turn fish when it becomes white (no longer translucent) Serve with rice, sauteed celery and onions, top with pecans, and grilled asparagus on the side.
Note - I looked at a few Veronique recipes - some had heavy cream, some included fresh ginger. It's an idea to experiment with, to your liking.