Grilled Mexican Fish Packs

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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