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!
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 150, Carbohydrate 3 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 21 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 580 mg
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