Give your fresh catch a special twist by grilling with pesto, tomatoes and olives.
can (14.5 oz) stewed tomatoes, undrained
can (2 1/4 oz) sliced ripe olives, drained
lb whitefish or other lean fish fillet
tablespoons chopped fresh parsley
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.
Other lean fish you could use in this recipe include cod, haddock, halibut, perch, pollack and red snapper.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 2 1/2g,
- 2 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.