I don't know what I'll do when the winter comes and I don't have my fresh herbs anymore. I've had no luck growing anything other than lemon thyme indoors, and I will truly miss being able to go out and pick a random assortment of fresh herbs. As it is, I am drying my herbs so I can have a good supply without having to go buy things this fall. And mm, the dried herbs smell SO good.

3 pieces orange roughy, about 1 inch thick
1 tbsp light sage & rosemary butter (see below)
4 small sprigs sage
1 shallot
3 cloves garlic
3 Tbsp lemon juice
1/2 cup chicken broth
3 sprigs rosemary

Chop the shallots and garlic. Place in a skillet with the herb butter and turn on heat. Cook until translucent. Add lemon juice, then broth, and simmer. Chop sage and add to the mixture. Cook until broth is almost gone.

Use butter spray on three pieces of heavy duty aluminum foil. Place one piece of fish in the center of each piece of foil. Top each piece of fish with 1/3 shallot/garlic mixture, and one rosemary sprig. Fold foil into packets and crimp.

Cook on prepared grill over indirect heat for 11 minutes or until fish flakes easily with a fork.

Sage & Rosemary Butter

Mix 1 small tub I Can't Believe Its Not Butter Light with 1/4 cup chopped fresh rosemary and 1/4 cup chopped fresh sage. Refrigerate to allow flavors to meld. Use in place of plain butter to flavor.