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Grilled Pesto-Fish Foil Pack

 2 Ratings
1 Comments
  • Prep Time 35 min
  • Total Time 35 min
  • Servings 6
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Give your fresh catch a special twist by grilling with pesto, tomatoes and olives.

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

Directions

  • 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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
290
Calories from Fat
150
% Daily Value
Total Fat
16g
25%
Saturated Fat
2 1/2g
14%
Trans Fat
0g
Cholesterol
90mg
29%
Sodium
530mg
22%
Total Carbohydrate
4g
1%
Dietary Fiber
1g
5%
Sugars
2g
Protein
32g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
8%
8%
Calcium
8%
8%
Iron
15%
15%
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;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

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