Tomatoes with Sole*
2 tsp olive oil or red wine (optional)
2 small onions, diced
2 cloves garlic, minced
2 small tomatoes, chopped
2 Tbsp fresh basil or 1/2 tsp dried, chopped
1 Tbsp fresh parsley, chopped
1 Tbsp ground pepper
1 Tbsp lemon juice
1 lb fillet of sole (or any white fish fillet)
Foreman Grill Directions:
Preheat the grilling machine for 3-5 minutes
Saute the onion and garlic in oil or wine for 2 minutes, stirring occasionally.
Add the tomato, half of the herbs and a few grinds of pepper. Lay the fish on top, add the lemon juice and remaining herbs.
Cover and let cook for 2-3 minutes.
Lift the fish and the vegetables onto a plate. If any juices have dripped into the Drip Tray, use as a sauce to pour on top of the fillet.
Serve wth fresh bread or rice.
George Foreman Grill Recipe booklet