GRILLED PESTO-FISH FOIL PACK

Grilled Pesto-Fish Foil Pack image

Give your fresh catch a special twist by grilling with pesto, tomatoes and olives.

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 6

Number Of Ingredients 7

Ingredients

1 can (14.5 oz) stewed tomatoes, undrained
1 can (2 1/4 oz) sliced ripe olives, drained
1/4 cup pesto
2 lb whitefish or other lean fish fillet
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped fresh parsley

Steps:

Heat gas or charcoal grill. In medium nonmetal bowl, mix tomatoes, olives and pesto.
Place fish on 24x12-inch sheet of heavy-duty foil. Sprinkle salt and pepper over fish. Top with tomato mixture. Bring up 2 sides of foil over fish so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space on sides for heat circulation and expansion. Fold other sides to seal.
Place on grill over medium heat. Cover grill; cook 20 to 30 minutes or until fish flakes easily with fork. Top with parsley.

Nutrition Facts : Calories 290, Carbohydrate 4 g, Cholesterol 90 mg, Fat 1, Fiber 1 g, Protein 32 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 2 g, TransFat 0 g