Fisherman's Grilled Packet

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

Prep Time: 35 min
Total Time: 35 min
Makes: 6 servings

(1 ratings)

Not what you're looking for? Try another search:

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

Serve with...

Grilled Parmesan Potatoes
Total Time: 35 min

1.	Heat gas or charcoal grill. In medium nonmetal bowl, mix tomatoes, olives and pesto.
2.	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.
3.	Place on grill over medium heat. Cover grill; cook 20 to 30 minutes or until fish flakes easily with fork. Top with parsley.
High Altitude (3500-6500 ft): In step 3, place on grill over medium-low heat.

Substitution

Other lean fish you could use in this recipe include cod, haddock, halibut, perch, pollack and red snapper.

How-To

A roll of heavy-duty foil is one of a camp cook's best friends! In addition to being used for cooking packets, it can come in handy for other uses. In a pinch, make a foil cup to hold basting sauces, or punch holes in a foil bowl to use as a colander.

Nutrition Information:

1 Serving: Calories 290 (Calories from Fat 150); Total Fat 16g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 90mg; Sodium 530mg; Total Carbohydrate 4g (Dietary Fiber 1g, Sugars 2g); Protein 32g Percent Daily Value*: Vitamin A 6%; Vitamin C 8%; Calcium 8%; Iron 15% Exchanges: 0 Other Carbohydrate; 1 Vegetable; 4 Lean Meat; 1 Fat Carbohydrate Choices: 0
*Percent Daily Values are based on a 2,000 calorie diet.

Not what you're looking for? Try another search: