| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Picnics, Camping, Seafood, Barbecue | 6 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 [email protected] Source: Betty Crocker Posted to MM-Recipes Digest V4 #13 by [email protected] on Jun 3, 1999
A Message from our Provider:
“Jesus welcomes you back”