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Fisherman's Grilled Packet
1 cn ( 14 1/2 oz.) stewed tomatoes, undrained
1 cn ( 2 1/4 oz.) sliced ripe olives
1/4 c Pesto
1 Whitefish or other lean fish fillet (about 2 lbs.)
1/2 ts Salt
1/4 ts Pepper
2 tb Chopped fresh parsley
Heat coals or gas grill. Mix tomatoes, olives and pesto in nonmetal bowl.
Place fish on 24x12 inch piece of heavy-duty aluminum foil. Sprinkle salt and pepper over fish. Top with tomato mixture. Wrap securely in foil.
Cover and grill 4 to 6 inches from medium heat 20 to 30 minutes or until fish flakes easily with fork. Top with parsley. Yield: 6 servings