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Sole Fillets with Spinach

Enjoy these mouth-watering sole fillets that are grilled in spinach packets - for dinner that’s ready in just 25 minutes!

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  • Prep Time 15 min
  • Total Time 25 min
  • Servings 4

Ingredients

1
pound spinach
1
teaspoon poultry seasoning
1/2
teaspoon chili powder
1/2
teaspoon salt
1
to 1 1/2 pounds sole, flounder or red snapper fillets, 1/4 to 1/2 inch thick
2
tablespoons butter or margarine, melted
Lemon wedges

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 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.
  • 2 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.
  • 3 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.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
150
(
Calories from Fat
65),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
4g,
4%
),
Cholesterol
70mg
70%;
Sodium
580mg
580%;
Total Carbohydrate
3g
3%
(Dietary Fiber
2g
2%
),
Protein
21g
21%
;
% Daily Value*:
Iron
14%;
Exchanges:
3 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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