Grilled Sole with Nectarines and Herbs
Grilling over a bed of fresh herbs adds a wonderful aroma while keeping fish tender and moist.
- 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
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
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