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Purchased pesto creates a quick sauce for these low fat grilled fish packets.

Source: Better Homes and Gardens

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Recipe Summary

prep:
20 mins
cook:
5 mins
grill:
20 mins
total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Thaw fish, if frozen. If desired, remove and discard skin; set fish aside.

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  • Microcook potatoes in a microwave-safe medium bowl, covered, on 100-percent power (high) for 5 to 7 minutes or until nearly tender, stirring once. Add broccoli and about half of the pesto; toss to coat.

  • Tear off four 12-inch squares of foil. Divide vegetable mixture into 4 portions, placing 1 portion in the center of each square. Top each with a fish fillet, tucking under any thin edges of fillets. Spoon remaining pesto over fillets.

  • Bring up 2 opposite edges of foil; seal with a double fold. Fold remaining edges together to enclose mixture, leaving space for steam to build.

  • Grill packets on the rack of and uncovered grill directly over medium heat for 20 to 25 minutes or until fish flakes easily with a fork (carefully open one packet to check for fish doneness). Pass additional pesto, if desired. Makes 4 servings.

Test Kitchen Tip:

Precooking the potatoes prior to grilling allows the potatoes and fish to get done at the same time.

Nutrition Facts

376 calories; fat 12g; cholesterol 67mg; saturated fat 3g; carbohydrates 25g; insoluble fiber 3g; protein 42g; vitamin a 777.4IU; vitamin c 47.2mg; sodium 245mg; calcium 181.7mg; iron 2.3mg.
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