Serves: 6
Total Calories: 147

butter
6 orange roughy fillets
cayenne pepper to taste
tarragon leaves, crushed
------------------------------
Melon Salsa:
1/2 honeydew, finely chopped
1/2 cantaloupe, finely chopped
1 jalapeño pepper, seeded, chopped
2 tablespoons fresh lime juice
2 tablespoons olive oil
2 tablespoons minced fresh mint leaves

Butter a large baking sheet. Lay fillets in a single layer on sheet. Sprinkle with pepper and crushed tarragon. Bake at 425° for 10–12 minutes. Melon Salsa dressing is served on the side.

Melon Salsa:
Combine all ingredients. let stand 15 minutes to allow flavors to blend. You may want to drain off some of the liquid before serving.

Nutritional Facts:

Serves: 6
Total Calories: 147
Calories from Fat: 50

More Recipes from the Recipe Hall of Fame Fresh from the Farmers Market Cookbook Cookbook:
Baked Fish and Vegetables
Minnesota Lobster
Georgia Mountain Trout in Wine
Chile Trout
Baked Orange Roughy
Halibut à la Orange
Grouper with Dilled Cucumber Sauce
Molly Morgan’s Tuna Casserole Sandwich
Grilled Mahi Mahi with Mango Salsa
Broccoli Salmon Quiche
Grilled Salmon with Warm Pineapple Sauce
Grilled Salmon with Roasted Pepper Salsa
Shrimp and Crab Étouffée
Shrimp Stuffed Peppers
Cantonese Shrimp with Rice
Hamilton’s Fried Green Tomatoes with Grilled Shrimp
Eggplant Lynette
Ice House’s Shrimp Scampi
Feta Shrimp
Pan-Seared Scallops
Sea Scallops with Fresh Pineapple Salsa
Oysters Michelina