2tablespoonsfresh cilantrostems removed and chopped
1tablespoonsfresh jalapeno pepperseeds and veins removed and finely chopped
Black pepperto taste
Preheat oven to 400 degrees.
Tear off 4 sheets of aluminum foil that are large enough to fold over an orange roughy filet and have a few inches to spare on each side to seal the packet. On each sheet, place a filet slightly off center and add 3 lemon slices and 2 lime slices on top. Top each filet with a quarter of the cilantro and jalapeno pepper, and then top with 1 T. butter. Sprinkle salt and pepper on top to taste.
Seal the packet by folding the aluminum foil in half over the ingredients. Fold the three open sides one at a time and over several times to seal the foil packet completely. The packets should be tight enough to hold in steam, but still loose enough to allow room for the air to expand.
Into the preheated oven, place the packets and cook for 15 minutes. (If using filets that are still frozen, add a couple minutes to your cooking time.)
After cooking, open the foil packets carefully to avoid the hot steam. Discard lime and lemon slices. You can either transfer the filets to plates or leave them inside of the foil packets. Top with a flavorful salsa, such as spicy peach salsa, and serve.
To make this recipe on the grill:Place the foil packets on a hot grill over medium direct heat and cook for approximately 8-10 minutes.