Crab & Shrimp Stuffed Sole

• 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
• 1/2 cup chopped cooked peeled shrimp
• 1/4 cup soft bread crumbs
• 1/4 cup butter, melted, divided
• 2 tablespoons whipped cream cheese
• 2 teaspoons minced chives
• 1 garlic clove, minced
• 1 teaspoon grated lemon zest
• 1 teaspoon minced fresh parsley
• 4 sole fillets (6 ounces each)
• 1-1/2 cups cherry tomatoes
• 2 tablespoons dry white wine or chicken broth
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

1. 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.
2. 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.
3. 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.

crabmeat, shrimp, bread crumbs, butter, whipped cream cheese, chives, garlic, lemon zest, parsley, cherry tomatoes, white wine, lemon juice, salt, pepper

Taken from www.tasteofhome.com/recipes/crab-shrimp-stuffed-sole/ (may not work)