Grilled Orange Roughy with Tomatoes and Asparagus
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
Set up grill for direct cooking over medium-high heat (350°F to 400°F).
Oil grates, then cook asparagus on covered grill, 1½ to 2 minutes on each side. Remove and set aside.
In a medium bowl, toss together tomatoes, 1 tablespoon olive oil, lime juice, and ¼ teaspoon each salt and pepper.
Brush fish with remaining olive oil and season with remaining
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.
Serve hot with asparagus and tomatoes. Garnish with lime wedges.