Wild Sole with Grilled Zucchini

Usually when I’m at Trader Joe’s, I look in the freezer case to see what wild fish they have. Today they had wild salmon, wild shrimp and wild Dover sole. I hadn’t had sole for a while so I decided to get some without having any idea how I was going to prepare it.
So I searched for a recipe that looked easy and tasty and found this one on the Paleo Leap website. It’s tasty and really easy. And I happened to have 95% of the ingredients at home. No parsley, but I’m not much of a parsley fan. On a scale of 1-10, I’d say it’s about a 7. So it’s not a “I can’t wait to make this again” recipe, but it is good, and it’s super easy. I was pretty distracted working on Paleo Tribe stuff and it still only took me 20 minutes start to finish including prep.
Prep time: 5 - 10 minutes
Cooking time: 12 minutes
Serves: 4
Ingredients
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1 ½ to 2 pounds of wild Dover sole
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3 lemons
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2 limes
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6 sprigs of fresh thyme
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Himalayan salt or sea salt to taste
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Freshly ground black pepper to taste
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4 medium zucchini
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¼ cup extra virgin olive oil
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1 T dijon mustard or coarsely ground mustard
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2T pine nuts (toasted are best)
Instructions
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Heat a grill to approximately 350 degrees
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Slice 2 lemons and 2 limes into thin slices
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On a large sheet of aluminum foil, arrange half of the lemon slices and half of the lime slices
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Place half of the sole on top of the lemon and lime slices
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Place the other lemon and slices on top of the first layer of sole, put the second layer of sole fillets on top then top with the sprigs of thyme
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Cover with another sheet of aluminum foil and seal tightly
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Place the packet with the fish and lemon/lime slices on the grill for 8 minutes, turning over after 4 minutes.
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While the fish is cooking, slice the zucchini lengthwise into slices ¼-½ inch thick
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Brush the slices on both sides with olive oil and sprinkle with salt and pepper.
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Put the zucchini on the grill and grill for 1-2 minutes on each side
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In a small bowl, combine the juice from 1 lemon, the mustard and ¼ cup of olive oil and whisk
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If your pine nuts aren’t toasted, you can toast them in a small skillet on medium heat. Stir frequently and make sure they don’t burn.
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Place the fish on top of the grilled zucchini, top with the sauce and pine nuts
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Enjoy!