Grilled Mexican Fish Packs

 

1 1/2

pounds halibut fillets, 1/2 to 3/4 inch thick

1/4

cup sliced pimiento-stuffed olives

2

teaspoons capers

1

medium tomato, seeded and coarsely chopped (3/4 cup)

3

medium green onions, thinly sliced (3 tablespoons)

1

clove garlic, finely chopped

2

tablespoons lemon juice

1/4

teaspoon salt

1/8

teaspoon pepper

Lemon wedges

• 1 Heat coals or gas grill for direct heat. If fish fillets are large, cut into 6 serving pieces. Place fish in heavy-duty aluminum foil bag. Mix olives, capers, tomato, onions and garlic; spoon over fish. Drizzle with lemon juice. Sprinkle with salt and pepper. Double-fold open end of bag.
• 2 Cover and grill bag 5 to 6 inches from medium heat about 15 minutes or until fish flakes easily with fork. Place bag on serving plate. Cut large X across top of packet; fold back foil. Serve fish with lemon wedges.