Grilled Orange Roughy with Tomatoes and Asparagus

INGREDIENTS

• 1 bunch asparagus trimmed, about 1 pound

• 1 pound assorted tomatoes cut into wedges

• 2 tablespoons extra-virgin olive oil divided

• 2 tablespoons lime juice

• ½ teaspoon salt divided

• ½ teaspoon pepper divided

• 4 fresh or thawed frozen orange roughy fillets 6 ounces each

• Grilled lime wedges for garnish

INSTRUCTIONS

1. Set up grill for direct cooking over medium-high heat (350°F to 400°F). 

2. Oil grates, then cook asparagus on covered grill, 1½ to 2 minutes on each side. Remove and set aside.

3. In a medium bowl, toss together tomatoes, 1 tablespoon olive oil, lime juice, and ¼ teaspoon each salt and pepper.

4. Brush fish with remaining olive oil and season with remaining 

5. ¼ teaspoon each salt and pepper. Cook fish on covered grill, 2 to 3 minutes on each side, or until fish pulls apart easily into flakes, but is not dry. 

6. Serve hot with asparagus and tomatoes. Garnish with lime wedges.