Mexican Fish in Foil

 

1 1/2

lb halibut, cod or red snapper fillets, 1/2 to 3/4 inch thick

1/4

cup sliced pimiento-stuffed olives

1

medium tomato, seeded and coarsely chopped (about 3/4 cup)

3

medium green onions, thinly sliced (3 tablespoons)

2

teaspoons capers

1

clove garlic, finely chopped

2

tablespoons lemon juice

1/4

teaspoon salt

1/8

teaspoon pepper

Lemon wedges

• 1 Heat coals or gas grill for direct heat. Cut six 18x12-inch pieces of heavy-duty foil.
• 2 If fish fillets are large, cut into 6 serving pieces. On one side of each foil piece, place piece of fish. In small bowl, mix olives, tomato, onions, capers and garlic; spoon over fish. Drizzle with lemon juice. Sprinkle with salt and pepper.
• 3 Fold foil over fish and tomato mixture so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
• 4 Cover and grill packets over MEDIUM heat 15 to 20 minutes, rotating packets 1/2 turn after 10 minutes, until fish flakes easily with fork. Place packets on plates. Cut large X across top of each packet; fold back foil. Serve with lemon wedges.