Whitefish with Tomato Salsa

This flaky whitefish with tomato salsa is easy to make and high in protein. It steams in a foil packet, and comes out perfectly every time, without a mess. This cooking method works well for other types of fish, just remember that thinner cuts of fish will cook faster.

Total Time: 19 min.

Prep Time: 10 min.

Cooking Time: 9 min.

Yield: 4 servings

Ingredients:

1 medium red tomato, finely chopped

1 medium yellow tomato, finely chopped

5 fresh basil leaves, chopped

1 Tbsp. olive oil

1 Tbsp. balsamic vinegar

Sea salt and ground black pepper (to taste; optional)

4 (4-oz.) each white fish fillets (like cod, halibut, or tilapia)

Preparation:

1. Preheat grill or broiler on high.

2. Combine tomatoes, basil, oil, and vinegar in a medium bowl; mix well.

3. Season with salt and pepper if desired; mix well. Set aside.

4. Top baking sheet with foil. Top with fish and tomato salsa. Pull up sides of foil and close, leaving a small opening at the top.

5. Grill or broil for 7 to 9 minutes. Open foil carefully (steam will come out). Fish should flake easily when tested with a fork.