Orange Roughy with Fruit Salsa

1 orange roughy fillet
1 orange, sliced in rounds
1 lemon, sliced in rounds
cooking spray
salt & pepper to taste

Arrange alternating slices of oranges and lemons on heavy duty foil sprayed with cooking spray. Place the seasoned (salt & pepper) fish on top and layer the remaining oranges and lemons.

Next, fold foil around the fish to make a pouch and grill on low heat for 25-30 minutes.

I topped the fish with my fruit salsa, cucumber salad, both recipes can be found on here. Then added rice pilaf to the plate as well.