- 2 to 3 bunches fresh woody-stemmed herbs such as tarragon, thyme or rosemary (or a combination), plus 3 teaspoons chopped
- 4 bay leaves
- 1 tablespoon high-heat oil (canola, safflower or grape seed)
- 1 clove garlic, finely chopped
- 4 (6-ounce) sole fillets
- 4 ripe nectarines, peaches, plums or apricots, pitted and quartered
- Salt and pepper, to taste
Soak 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 fish flakes easily with a fork and is just opaque, 7 to 8 minutes.
Remove fillets and fruit to a serving platter; discard herbs.