Grilled Sole with Nectarines and Herbs

Grilled Sole with Nectarines and Herbs

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


  • 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.

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