Serves: 4
Total Calories: 120

FOR THE SALAD:
2 medium ripe tomatoes
2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped fresh mint
2 tablespoons finely chopped fresh dill
1 tablespoon fresh lime juice
1 teaspoon minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

4 sole filets, 5 to 6 ounces each
3 green onions, (white part only), thinly sliced crosswise

TO MAKE THE SALAD: Core the tomatoes, cut in half lengthwise, and cut into 1/2-inch wedges. Remove the seeds. In a medium bowl combine with the remaining salad ingredients.

Cut four sheets of heavy-duty aluminum foil slightly longer than the fillets and at least twice as wide. Place a fillet in the center of each sheet. Spoon one quarter of the salad on top of each fillet. Drizzle with the juices left in the bowl. Fold over the ends of each foil sheet and crimp them to completely enclose each fillet.

Grill the fish packets over Direct Medium heat for 5 minutes. Remove from the grill and carefully open each packet with scissors and peel back the foil. Transfer the fillets with the salad to rimmed plates or shallow bowls. Garnish with the onion, drizzle on the cooking juices, and serve warm.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 120
Calories from Fat: 60

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