Place 2 fillets and place on a sheet of tin foil. Lightly cover them with olive oil, and then drizzle 2 tablespoons of lemon dill Parmesan sauce over each fillet. Sprinkle crushed garlic croutons generously over them and top with 1 tablespoon of cheese over the fillets. Fold tin foil sheets inward to hold juices in. Place these on your grill for about 20 minutes.
Take the skin-on fillets and cover both sides with olive oil, salt and pepper. Place directly on BBQ and cook for about 20 minutes. You may score the skin side with a knife to keep filet from curling.
Meanwhile, combine all the ingredients for the dressing. Set aside and leave at room temperature.
Remove the skinned fillets from the grill and serve with asparagus and angel hair pasta.
Transfer the skin-on fillets to a serving platter and generously spoon some of the Tomato Shallot dressing.
Recipe courtesy of Bump Elliot