1/4 cup extra-virgin olive oil
8 (6-ounce) catfish fillets
1/2 cup jarred pesto
11/2 teaspoons salt
Freshly ground black pepper
1 pint cherry tomatoes, cut into halves
1. Heat grill.
2. Cut 8 (8 x 11-inch) pieces of aluminum foil. Drizzle 1/2 tablespoon olive oil on each piece. Place fish on top of oil. Lightly spread 1 tablespoon pesto over each fillet. Sprinkle with salt and pepper. Top with tomatoes and lime slices.
3. Seal foil packets and set on grill rack. Grill 10 minutes or until fish are opaque.
Nutritional facts per serving: 340 calories, 24g fat, 90mg cholesterol, 28g protein, 3g carbohydrates, 1g fiber, 420mg sodium