This recipe was included in a Pampered Chef catalog many years ago. It is easy to make and easy to clean up and the fish stays very moist.
Greek Island Fish Packets
1 medium onion, sliced
1 large green bell pepper, sliced
1 large zucchini, sliced (about 2 cups)
1 garlic clove, pressed
1 can (14.5 ounces) Italian seasoned diced tomatoes, undrained
4 firm, white fish fillets (about 4 ounces each) such as red snapper or tilapia
Olive oil
1/4 teaspoon salt
1/8 teaspoon ground black pepper
12 pimento-stuffed green olives, stuffed
Prepare grill for cooking at medium temperature. Slice onion, bell pepper, and zucchini. In a medium bowl, combine can of tomatoes and garlic.
Cut four pieces of heavy-duty aluminum foil. Place one fourth of the onion, bell pepper, and zucchini slices in the center of each piece of foil. Spoon 1/4 cup tomato mixture over vegetables; top with one fish fillet. Spray or brush fish fillets with olive oil. Sprinkle with salt and pepper.
Top each fillet with 1 tablespoon of the remaining tomato mixture and sliced olives. Fold foil over fish and vegetables; double fold edges to seal, leaving room for steam inside each packet.
Place packet directly on grid of grill. Grill 18-22 minutes or until fish flakes easily with fork. Remove from grill and open packets carefully to allow steam to escape.
