Parsley Sole Fillets

For a delightful summertime feast, serve these pecan-and-carrot-stuffed fish fillets with a fresh fruit salad.

Pin
Oops, we're sorry. Something went wrong. Please try again later.

Reviews (0)

Rate This!

  • Makes: 4 servings
  • Serving Size: 1 fillet
  • Prep: 20 mins
  • Bake: 14 mins to 16 mins

Parsley Sole Fillets

Reviews (0)

Rate This!

Directions

  1. Thaw fish, if frozen.
  2. Stir together mayonnaise, mustard, and honey. Brush one side of each fillet with about 1-1/2 teaspoons of the mustard mixture. Sprinkle fillets with pecans, parsley, and carrot. Roll fish up jelly-roll style. Secure with wooden toothpicks that have been soaked in water. Tear off a 24x18-inch piece of heavy foil. Fold in half crosswise. Trim to make a 12-inch square. Cut several slits in foil. Place fish rolls on foil.
  3. Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place foil with fish rolls on grill over drip pan. Cover and grill for 14 to 16 minutes or just until fish begins to flake easily when tested with a fork. Brush remaining mustard mixture on rolls; sprinkle with parsley. Makes 4 servings.
Pin
Oops, we're sorry. Something went wrong. Please try again later.

Nutrition Facts (Parsley Sole Fillets)

  • Per serving:
  • 189 kcal ,
  • 11 g fat
  • (1 g sat. fat ,
  • 44 mg chol. ,
  • 201 mg sodium ,
  • 7 g carb. ,
  • 1 g fiber ,
  • 15 g pro.
rate this recipe!
add review

Reviews (0)


Similar Recipes

close
close
close
close
close

Loading... Please wait...

Add My Photo close
Uh oh! Unexpected error. Please try later.
Rate & Review
Uh oh! Please pick a jpg at least 600x600px
Add My Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.
Uh oh! Please pick a jpg at least 600x600px
Change Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.

Your Rating

Your Review

4000 Characters Remaining
No one has shared their photo yet.
close