Grilled Sole with Nectarines and Herbs

Serves: 4

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Grilling over a bed of fresh herbs adds a wonderful aroma while keeping fish tender and moist.

Ingredients

  • 2 to 3 bunches fresh woody-stemmed herbs such as tarragon, thyme or rosemary (or a combination), plus 3 teaspoons chopped Add to list
  • 4 bay leaves Add to list
  • 1 tablespoon high-heat oil (canola, safflower or grape seed are great options) Add to list
  • 1 clove garlic, finely chopped Add to list
  • 4 (6-ounce) sole fillets Add to list
  • 4 ripe nectarines, peaches, plums or apricots, pitted and quartered Add to list
  • Salt and freshly ground black pepper, to taste Add to list

Preparation

Soak the herbs in water for 30 minutes so they smoke but don’t burn on the grill (this adds a wonderful aroma while also keeping the fish moist while grilling).

Preheat a gas or charcoal grill to medium-high heat.

Combine oil, 3 teaspoons chopped herbs and garlic in a small bowl. Gently brush fillets and fruit with oil mixture; season with salt and pepper.

Put fresh herb bunches directly on the grill grate; carefully place fillets and fruit on top. Grill, covered, until the fish flakes easily with a fork and is just opaque, 7 to 8 minutes.

Remove the fillets and fruit to a serving platter; discard herbs.

Each serving: 230cal, 6g fat (1g sat), 80mg chol, 200mg sodium, 15g carb, 3g fiber, 30g protein

More about: grilling, herbs, nectarines, sole, stone fruit

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