Foil-Wrapped Grilled Fish Packets with Pesto and Tomatoes

Ingredients

• 2 frozen pieces of mild white fish, thawed overnight in the fridge
• About 1 T olive oil, for rubbing the fish pieces
• About 2 tsp. Szeged Fish Rub, or use your favorite seasoning mix for fish
• 1/4 cup Basil Pesto with Lemon
• 1/2 cup grape tomatoes, cut in half
• 3 T sliced green onion

Directions

1. Take the fish out of the refrigerator, blot it dry, then coat both sides with olive oil and sprinkle with fish rub. Set it aside so it can lose its chill. Heat the grill to medium-high, hot enough that your hand can stay near the grate for only a few seconds.
2. As the grill warms and the fish rests, halve the grape tomatoes and slice the green onions.
3. Pull off 4 squares of foil and layer them into 2 doubled sheets. Coat the side that will touch the food with non-stick spray, or brush it with olive oil.
4. Once the fish has come to room temperature, place 1 piece on each doubled foil sheet. Spoon about 2 T pesto over each piece, then divide the tomatoes and green onions between the packets. Bring the foil up around the fish and crimp the edges firmly so the packets are sealed.
5. Set the packets on the hot grill and cook without flipping until the fish is done and the pesto, tomatoes, and green onions have softened into a sauce. The fish cooked for 13 minutes, but timing will vary with the thickness of the fish, how cold it is, the heat of the grill, and the outdoor temperature, so open a packet and check when it seems close.