Ingredients
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed1/2 cup chopped cooked peeled shrimp1/4 cup soft bread crumbs1/4 cup butter, melted, divided2 tablespoons whipped cream cheese2 teaspoons minced chives1 garlic clove, minced1 teaspoon grated lemon zest1 teaspoon minced fresh parsley4 sole fillets (6 ounces each)1-1/2 cups cherry tomatoes2 tablespoons dry white wine or chicken broth2 tablespoons lemon juice1/2 teaspoon salt1/2 teaspoon pepper
Preparation
In a small bowl, combine the crab, shrimp, bread crumbs, 2 tablespoons butter, cream cheese, chives, garlic, lemon zest and parsley. Spoon about 1/4 cup stuffing onto each fillet; roll up and secure with toothpicks.
Place each fillet on a double thickness of heavy-duty foil (about 18x12 in.). Combine the tomatoes, wine, lemon juice, salt, pepper and remaining butter; spoon over fillets. Fold foil around fish and seal tightly.
Grill, covered, over medium heat for 12-15 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape.
