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Sole With Basil Butter


  • 1/3 cup chopped fresh basil
  • 2 Tbsp. butter or margarine, softened
  • 2 tsp. finely shredded lemon peel
  • 1/4 tsp. black pepper
  • 4 (4 oz.) fresh or thawed sole fillets about 1/2 inch thick
  • 1 1/2 cups sliced fresh mushrooms
  • 1 1/2 cups fresh snow pea pods
  • 2 Tbsp. fresh chopped chives


Preheat grill to medium. Stir together basil, butter, lemon peel, and pepper. Shape into a 2 inch log. Wrap in plastic wrap and refrigerate.

Rinse fish, pat dry with paper towel.

Tear off four (18 X 12-inch) pieces of heavy duty foil. Place 1 fish fillet on each piece of foil, tucking under thin edges. Top each with some mushrooms and pea pods. Lightly sprinkle each with chives. Bring up 2 opposite sides of foil and seal with a double fold. Fold remaining ends to completely enclose, leaving space for steam to expand. Grill foil packets for 4 to 6 minutes or until fish flakes easily with a fork. (May be done in oven at 350 degrees F)


Open foil packets. Transfer fish and vegetables to serving plates. Top each with a 1/4 inch thick slice of butter mixture.

By Raymonde G. from North Bay, Ontario


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