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
Preparation
Heat gas or charcoal grill. In medium nonmetal bowl, mix tomatoes, olives and pesto.
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.
Place on grill over medium heat. Cover grill; cook 20 to 30 minutes or until fish flakes easily with fork. Top with parsley.
