Recipe by Karen Robinson
From a recipe card that was picked up in a grocery store. Yum!
Top Review by mama smurf
Made for Spring PAC 2014 and cut the recipe in half and DH and I really enjoyed it. I didn't grill it so I changed the recipe somewhat but it turned out delicious. I put some butter and olive oil in a pan, seasoned the fish with salt, pepper and fresh parsley but dried basil (didn't have fresh) added some garlic and sauteed in a pan. I took the fish out (which didn't take long) and quickly made the sauce. We enjoyed it and will make again. Thank you for posting.
- 1 1⁄2 lbs sole fillets
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 4 garlic cloves, minced
- 1⁄4 cup fresh basil, chopped
- 1⁄4 cup fresh Italian parsley, chopped
- 1 teaspoon lemon peel, grated
- 2 tablespoons butter or 2 tablespoons margarine
- 2 tablespoons lemon juice
Directions See How It's Made
- Preheat the grill to medium-high and coat grill rack with nonstick cooking spray. Sprinkle filets evenly with salt and pepper.
- Combine lemon peel, 2 garlic cloves, 2 tbsp of basil, 2 tbsp of parsley in a shallow bowl. Gently press both sides of filets into garlic mixture. Coat filets evenly with cooking spray.
- Grill filets on rack, covered with grill lid, 5 to 7 minutes on each side or until fish flakes with a fork. Arrange filets on serving platter. Cover and keep warm.
- Melt butter in a large skillet over medium-high heat. Add remaining garlic and cook 1 minute. Add remaining basil, parsley and the lemon juice. Bring to a boil. Remove from heat. Spoon sauce over fish. Serve immediately.