Enjoy these mouth-watering sole fillets that are grilled in spinach packets - for dinner that’s ready in just 25 minutes!
teaspoon poultry seasoning
teaspoon chili powder
to 1 1/2 pounds sole, flounder or red snapper fillets, 1/4 to 1/2 inch thick
tablespoons butter or margarine, melted
Heat coals or gas grill for direct heat. Spray 13x9-inch aluminum foil pan with cooking spray. Rinse spinach; shake off excess water, but do not dry. Place about three-fourths of the spinach leaves in pan, covering bottom completely.
Mix poultry seasoning, chili powder and salt. Lightly rub into both sides of fish. Place fish on spinach, folding thin tail ends under and, if necessary, overlapping thin edges slightly. Drizzle with butter. Cover fish completely with remaining spinach.
Cover and grill fish and spinach 4 inches from medium heat 8 to 10 minutes or until fish flakes easily with fork. Check after about 3 minutes; if top layer of spinach is charring, sprinkle with about 1/4 cup water. Serve fish and spinach from pan with a slotted spoon. Serve with lemon wedges.
Is it done yet? Save time by knowing when the fish is ready to serve. To test fish for doneness, place a fork in the thickest part and gently twist. The fish will flake easily when it's cooked through.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
Exchanges:3 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.