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Grilled Pesto-Fish Foil Pack

Grilled Pesto-Fish Foil Pack
  • Prep 35 min
  • Total 35 min
  • Servings 6
Give your fresh catch a special twist by grilling with pesto, tomatoes and olives.
Updated April 29, 2015

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

  • 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.

  • 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 Facts

Serving Size: 1 Serving
Calories
290
Calories from Fat
150
Total Fat
16g
25%
Saturated Fat
2 1/2g
14%
Trans Fat
0g
Cholesterol
90mg
29%
Sodium
530mg
22%
Potassium
920mg
26%
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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