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
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.