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Parsley Sole Fillets

Barbecue.Master's picture
Ingredients
  Sole fillets/Flounder fillets 16 Ounce (fresh or frozen, about 1/4 inch thick)
  Mayonnaise/Salad dressing 2 Tablespoon
  Dijon-style mustard 1 Tablespoon
  Honey 1 Tablespoon
  Finely chopped pecans 1⁄4 Cup (4 tbs)
  Snipped fresh parsley 1⁄4 Cup (4 tbs)
  Shredded carrot 1⁄4 Cup (4 tbs)
  Snipped fresh parsley 1 Tablespoon
Directions

Thaw fish, if frozen.
Stir together mayonnaise, mustard, and honey.
Brush one side of each fillet with about 1/2 teaspoons of the mustard mixture.
Sprinkle fillets with pecans, parsley, and carrot.
Roll fish up jelly-roll style.
Secure with wooden toothpicks that have been soaked in water.
Tear off a 24 x 18-inch piece of heavy foil.
Fold in half crosswise.
Trim to make a 12-inch square.
Cut several slits in foil.
Place fish rolls on foil.
Arrange preheated coals around a drip pan in a covered grill.
Test for medium heat above pan.
Place foil with fish rolls on grill over drip pan.
Cover and grill for 14 to 16 minutes or just till fish begins to flake easily.
Brush remaining mustard mixture on rolls; sprinkle with parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Grilling
Ingredient: 
Fish
Interest: 
Quick
Preparation Time: 
15 Minutes
Cook Time: 
14 Minutes
Ready In: 
0 Minutes
Servings: 
4

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