Yield: 6 Servings
Measure | Ingredient |
---|---|
1 can | ( 14 1/2 oz.) stewed tomatoes, undrained |
1 can | ( 2 1/4 oz.) sliced ripe olives |
¼ cup | Pesto |
1 \N | Whitefish or other lean fish fillet (about 2 lbs.) |
½ teaspoon | Salt |
¼ teaspoon | Pepper |
2 tablespoons | 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 Typed in MMFormat by cjhartlin@... Source: Betty Crocker Posted to MM-Recipes Digest V4 #13 by cjhartlin@... on Jun 3, 1999