Foil-Wrapped Grilled Fish Packets with Pesto and Tomatoes
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Category
Main Dish
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Cusine
American
What do you need?
How to make?
Ingredients
2 frozen pieces of mild white fish, thawed overnight in the fridge
about 1 T olive oil, for rubbing the fish pieces
about 2 tsp. Szeged Fish Rub, or use your favorite seasoning mix for fish
1/4 cup Basil Pesto with Lemon
1/2 cup grape tomatoes, cut in half
3 T sliced green onion
Directions
Remove fish from the refrigerator, pat dry, and rub on both sides with olive oil and season with fish rub, and let the fish come to room temperature. Preheat the grill to medium-high While the grill heats and the fish comes to room temperature, cut grape tomatoes in half and slice green onions. Tear off four squares of foil, stack them up to make two double pieces, and spray the inside of the foil with non-stick spray or brush with olive oil. When the fish is room temperature, put a piece of fish on top of each double piece of foil, spread about 2 T pesto over each piece of fish, and scatter half the tomatoes and green onions over each. Fold the foil around the fish, tightly sealing the ends. Cook fish on the hot grill without turning until the fish is cooked through and the pesto, tomatoes, and green onions are wilted and have formed a flavorful sauce. We cooked our fish 13 minutes, but cooking time will depend on the thickness of the fish, temperature of the fish, grill temperature and air temperature so I would open one packet to test when you think it should be done.