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Kalyn's Kitchen

Fish Foil Packets with Pesto and Tomatoes

Fish Foil Packets with Pesto and Tomatoes has fish pieces seasoned with fish rub, spread with pesto, and cooked in foil with tomatoes and green onions. Use the oven if it’s not grilling season, and if you serve with cauliflower rice, these delicious fish packets are a low-carb meal. 

PIN Fish Foil Packets with Pesto and Tomatoes to make it later!

Foil-Wrapped Grilled Fish Packets with Pesto, Tomatoes, and Green Onions found on KalynsKitchen.com

I love to cook fish on the grill, but for some delicate-textured fish white fish, putting it directly on the grill grates is asking for trouble. For thin pieces or delicate types of fish, cooking the fish in foil on top of the grill is an easy way to get amazing results, and I loved these Fish Foil Packets with Pesto and Tomatoes

In this recipe I seasoned the fish pieces with my favorite Szeged Fish Rub (affiliate link) and spread the fish with a thin layer of Basil Pesto with Lemon (or your favorite purchased pesto). Then I wrapped it in foil with grape tomato halves and sliced green onions and let the foil packets cook on the grill. You can also cook the fish packets in the oven; check the instructions in the recipe if you prefer doing that.

We served it over rice to soak up all the delicious juice, but use My Favorite Cauliflower Rice for a low-carb dish. I made this on a day when both Jake and my brother Rand were sampling the recipe experiments, and both gave this an enthusiastic two thumbs up! Check out My Favorite Low-Carb and Keto Recipes with Pesto for more tasty ideas for using basil pesto!

What types of fish can you use for this recipe?

I first made this recipe with Tilapia, but now I’d use a healthier fish like Barramundi, Hake, Flounder, Haddock, Pollock, Cod or even Halibut.

Grilled Fish Packets with Pesto and Tomatoes process shots collage

How to Make Fish Foil Packets with Pesto and Tomatoes:

(Scroll down for complete recipe with nutritional information.)

  1. Rub the fish on both sides with olive oil and Szeged Fish Rub (affiliate link) or your favorite seasoning for fish, and then let it come to room temperature while you preheat the grill (or oven).
  2. I started with a cup of tomato halves and 1/3 cup Basil Pesto with Lemon, but I didn’t end up using quite that much in the recipe.
  3. Tear off four squares of foil, stack them up to make two double pieces, and spray the inside of the foil with non-stick spray or brush with olive oil.
  4. When the fish is room temperature, place it on a double piece of foil, spread with pesto, and top with tomatoes and sliced green onions.
  5. Fold the foil around the fish and seal the ends tightly.
  6. Cook fish over medium-high heat about 12-13 minutes (I opened one to see when it was done.)
  7. To cook in the oven cook about 15 minutes at 450F/230C. (If your pieces of fish are thin, they might be done a few minutes sooner than that.)
  8. Serve hot, over rice or use Cauliflower Rice for a low-carb dish. This is a quick dinner that’s amazingly flavorful and easy to make.

Foil-Wrapped Grilled Fish Packets with Pesto, Tomatoes, and Green Onions found on KalynsKitchen.com

More Tasty Seafood You Might Like:

Easy Low-Carb Shrimp Ceviche
Low-Carb Fish Taco Cabbage Bowls
Low-Carb Salmon Patties with Double-Dill Tartar Sauce

Fish Foil Packets with Pesto and Tomatoes

Fish Foil Packets with Pesto and Tomatoes

Yield 2 servings
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes

Fish Foil Packets with Pesto and Tomatoes is an easy and delicious way to cook fish on the grill or in the oven!

Ingredients

  • 2 frozen pieces of mild white fish, thawed overnight in the fridge (see notes)
  • 1 T olive oil, for rubbing the fish pieces
  • 2 tsp. Szeged Fish Rub, or use your favorite seasoning mix for fish
  • 1/4 cup Basil Pesto with Lemon (or purchased pesto will work, although homemade pesto is better)
  • 1/2 cup grape tomatoes, cut in half (or diced whole tomatoes)
  • 3 T sliced green onion

Instructions

  1. Remove fish from the refrigerator, pat dry, and rub on both sides with olive oil and season with fish rub, and let the fish come to room temperature.
  2. Preheat the grill to medium-high (you can only hold your hand there for a few seconds at that heat.)
  3. While the grill heats and the fish comes to room temperature, cut grape tomatoes in half and slice green onions.
  4. Tear off four squares of foil, stack them up to make two double pieces, and spray the inside of the foil with non-stick spray or brush with olive oil.
  5. When the fish is room temperature, put a piece of fish on top of each double piece of foil, spread about 2 T pesto over each piece of fish, and scatter half the tomatoes and green onions over each.
  6. Fold the foil around the fish, tightly sealing the ends.
  7. Cook fish on the hot grill without turning until the fish is cooked through and the pesto, tomatoes, and green onions are wilted and have formed a flavorful sauce.
  8. We cooked our fish 13 minutes, but cooking time will depend on the thickness of the fish, temperature of the fish, grill temperature and air temperature so I would open one packet to test when you think it should be done.
  9. To cook in the oven, preheat oven to 450F/230C and cook about 15 minutes (or slightly less for very thin pieces of fish.)

Notes

Any type of flaky mild white fish can be used, but the fish should not be very thick. I used Szeged Fish Rub (affiliate link) and Basil Pesto with Lemon for this recipe but use any fish rub or pesto you have on hand.

Recipe created by Kalyn with inspiration from Foil-Baked Salmon with Basil Pesto and Tomatoes.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 599Total Fat: 33gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 166mgSodium: 500mgCarbohydrates: 8gFiber: 2gSugar: 2gProtein: 69g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions: 
Fish is a healthy protein source, and these Fish Foil Packets with Pesto and Tomatoes are great for the original South Beach Diet and other low-carb and low-glycemic eating plans. For strict low-carb diets you may wish to use less tomatoes and of course serve over My Favorite Cauliflower Rice for a low-carb dish.

ind More Recipes Like This One:
Use Seafood Recipes or Grilling to find more recipes like this one.Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Fish Foil Packets with Pesto and Tomatoes

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    13 Comments on “Fish Foil Packets with Pesto and Tomatoes”

  1. Christine, so glad you enjoyed the recipe!

  2. This was delicious and so simple. So good with tilapia and salmon. I have made it on the grill and in the oven. The juices are great served over rice or even pasta. Loved this!

  3. I'm think about doing this recipe but with the whole Tilapia. I think I will try it this week-end.

  4. Lydia, I think this would be great with cod!

    Shirley, this would be fun to make when you were camping!

    Elizabeth, so glad you like it!

  5. Yes! I will be making this recipe over the weekend!

  6. Foil packets full of goodness are so much fun! And the contents of this one would be especially tasty. Will have to give this one a try when we're camping, Kalyn. Thanks! 🙂

    Shirley

  7. I love tilapia, but it's not that easy to find here (frozen, of course, but not fresh). I'm going to try this with cod loin, which is something we're lucky enough to get in our fish markets here in New England. Love serving anything in an individual packet — it feels like a gift!

  8. Eileen, I think I would eat just about anything with pesto on it.

    Mimi, so true!

  9. There is a mystique to anything foil-wrapped, as far I am concerned. You unwrap a packet and it's all there!

  10. This fish sounds super easy–and full of flavor! I love the idea of adding pesto. 🙂

  11. Thanks Joanne and Jeanette. We absolutely loved this!

  12. Kalyn – love the idea of making these little pouches – it's like steaming the fish so it stays nice and moist. Great flavor combination!

  13. Tilapia always seems pretty plain Jane to me, but covered in all that pesto, it must be bursting with flavor!