• 1 Rating

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

Source: Better Homes and Gardens
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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.

Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
  • 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; 12 g total fat; 3 g saturated fat; 67 mg cholesterol; 245 mg sodium. 25 g carbohydrates; 3 g fiber; 42 g protein; 777 IU vitamin a; 47 mg vitamin c; 182 mg calcium; 2 mg iron;

Reviews

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0