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Tilapia With Fresh Tomato Relish

Yield Makes 4 servings (serving size: 1 fillet and about 1/3 cup relish)
Prep: 10 minutes, Cook: 6 minutes.

Ingredients

  • 4 (6-ounce) tilapia, whitefish, or halibut fillets
  • 2 tablespoons olive oil, divided
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large chopped seeded tomato
  • 1/3 cup sliced pimiento-stuffed olives
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon drained capers

Nutrition Information

  • calories 243
  • fat 10 g
  • satfat 2 g
  • monofat 4 g
  • polyfat 1 g
  • protein 36 g
  • carbohydrate 3 g
  • fiber 1 g
  • cholesterol 120 mg
  • iron 1 mg
  • sodium 415 mg
  • calcium 8 mg

How to Make It

  1. Prepare grill, or heat oven to 450°.

  2. Tear 4 large (about 16- x 14-inch) sheets of aluminum foil. Put each fillet on one half of each sheet. Brush 1 tablespoon of the olive oil and the lemon juice evenly over fillets; sprinkle with salt and pepper. Fold half the foil over each fish fillet to make 4 rectangular packets. Fold the remaining 3 edges over several times to seal.

  3. For relish, mix together remaining 1 tablespoon olive oil, tomato, olives, basil, and capers; set aside.

  4. Place packets on grill over medium-hot coals or on a baking sheet in the oven. Grill, covered, or bake 6-10 minutes (depending on thickness of fish) or until fish is opaque in center. Carefully open packets; transfer to plates, and top with relish.