Grilled Sole with Nectarines and Herbs | PCC Natural Markets

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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.


  • 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) 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 pepper, to taste Add to list

These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


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.

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

Recipe by Jackie Freeman, PCC Chef

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