Grilled Mexican Fish Packs

Photo by www.bettycrocker.com
Ingredients
- 1 ½ pounds halibut fillets, ½ to ¾ inch thick
- ¼ cup sliced pimiento-stuffed olives
- 2 teaspoons capers
- 1 medium tomato, seeded and coarsely chopped (¾ cup)
- 3 medium green onions, thinly sliced (3 tablespoons)
- 1 clove garlic, finely chopped
- 2 tablespoons lemon juice
- + 3 more ingredients
-
- ¼ teaspoon salt
- 1/8 teaspoon pepper
- Lemon wedges
1 Heat coals or gas grill for direct heat. If fish fillets are large, cut into 6 serving pieces. Place fish in heavy-duty aluminum foil bag. Mix olives, capers, tomato, onions and garlic; spoon over fish. Drizzle with lemon juice. Sprinkle with salt and pepper. Double-fold open end of bag. 2 Cov...
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