| 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 cjhartlin@email.msn.com Source: Betty Crocker
Posted to MM-Recipes Digest V4 #13 by cjhartlin@email.msn.com on Jun 3,
1999
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