Grilled Yellowfin Sole with Tomato Basil Relish

Method

• How to Make Grilled Yellowfin Sole with Tomato Basil Relish
• Preheat your grill to medium-high heat.
• Pat the yellowfin sole fillets dry with paper towels.
• Brush both sides of each fillet lightly with olive oil.
• Season the fillets with salt and freshly ground black pepper on both sides.
• Place fillets onto the hot grill, skin side down if applicable.
• Grill the sole fillets for about 2–3 minutes per side, or until flesh is opaque and has grill marks.
• While the fish grills, dice the tomatoes into small, even pieces.
• Chop fresh basil finely until you have 1/4 cup.
• In a bowl, combine the diced tomatoes, chopped basil, 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
• Mix the ingredients gently to create the tomato basil relish.
• Once the fillets are done, remove them carefully from the grill using a fish spatula.
• Drizzle lemon juice over each grilled fillet just before plating.
• Spoon a generous amount of tomato basil relish on top of each fillet or alongside.
• Serve immediately while the fish is hot, accompanied by extra lemon wedges if desired.
• For plating, arrange fillets diagonally on a warmed plate and garnish with fresh basil leaves for a burst of color.