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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

  • 1 ½ to 2 pounds of wild Dover sole

  • 3 lemons

  • 2 limes

  • 6 sprigs of fresh thyme

  • Himalayan salt or sea salt to taste

  • Freshly ground black pepper to taste

  • 4 medium zucchini

  • ¼ cup extra virgin olive oil

  • 1 T dijon mustard or coarsely ground mustard

  • 2T pine nuts (toasted are best)

 
Instructions

  • Heat a grill to approximately 350 degrees

  • Slice 2 lemons and 2 limes into thin slices

  • On a large sheet of aluminum foil, arrange half of the lemon slices and half of the lime slices

  • Place half of the sole on top of the lemon and lime slices

  • 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

  • Cover with another sheet of aluminum foil and seal tightly

  • Place the packet with the fish and lemon/lime slices on the grill for 8 minutes, turning over after 4 minutes.

  • While the fish is cooking, slice the zucchini lengthwise into slices ¼-½ inch thick

  • Brush the slices on both sides with olive oil and sprinkle with salt and pepper.

  • Put the zucchini on the grill and grill for 1-2 minutes on each side

  • In a small bowl, combine the juice from 1 lemon, the mustard and ¼ cup of olive oil and whisk

  • 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.

  • Place the fish on top of the grilled zucchini, top with the sauce and pine nuts

  • Enjoy!