Ingredients

Preparation 10 minutes, cooking time 6 minutes

Four 6-ounce tilapia, whitefish or halibut fillets
2 tablespoons olive oil
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

Directions

Prepare grill, or heat oven to 450 F.

Tear 4 large (about 16- by-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.

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

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

Makes 4 servings (serving size: 1 fillet and about 1/3 cup relish).

Nutrition information per serving: 243 cal., 10 g fat (2 g saturated), 120 mg chol., 36 g pro., 3 g carbo., 1 g fiber, 415 mg sodium.