Orange Roughy Panzanella
(Tuscan Bread Salad)

1/2 cup red wine vinegar

2 tbsp olive oil

2 tbsp dijon mustard

2 cloves garlic, minced

1/2 tsp salt

1/4 tsp pepper

4 (4 oz) orange roughy fillets

1 (16 oz) loaf Italian bread, cubed

2 tomatoes, diced

1 cup diced cucumbers

1/4 cup diced red onion

1/2 cup shredded Parmesan cheese

2 tbsp chopped fresh basil

Coat grill rack with nonstick cooking spray. preheat grill to

medium heat. Whisk together red wine vinegar, olive oil, mustard,

garlic, salt and pepper in a small bowl. Pour half of marinade over fish;

reserve remainder for later use.

Grill orange roughy, covered with grill lid, 4-6 minutes on each side or until

fish flakes with a fork. Cut into bite size pieces. Combine tomatoes, bread,

cucumber, onion, cheese, and basil; add fish, stirring to combine. Top with

remaining marinade, tossing gently. Serves 6