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1
Prepare grill for medium-high heat (about 400 F).
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2
Tear off two large squares of aluminum foil, each about 10 inches in length.
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3
Fold each in half to create a fold line, then open, like a book.
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4
Cut the fish into two equally-sized portions and place one piece in the center of the left half of each piece of foil, near the fold line.
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5
Arrange equal amounts of tomato and garlic over each piece of fish.
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6
Season well with salt and pepper.
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7
Fold up the sides of the left half of the foil, creating a bowl that contains the food.
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8
In a small bowl whisk together the olive oil, wine, and onion powder until thoroughly combined.
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9
Drizzle the oil mixture all over the fish and tomatoes.
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10
Fold over the right half of the foil, covering the food.
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11
Carefully roll the top half of the foil together with the edges of the left half of the foil, sealing all edges and creating an air-tight packet.
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12
Place the packets right-side-up (with the tomatoes on top) directly on the grill.
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13
Cook for about 10 minutes.
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14
Use a spatula to remove the packets from the grill, and plate.
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15
Use kitchen shears or a knife to cut a slit through the top center of each packet to fold it open.
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16
Open carefullythe steam that will rise from each packet is very hot.
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17
Check to be sure fish is opaque and cooked through to the center.
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18
If fish is not cooked through, place packets back on the grill for 5-7 minutes more.
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19
Top the fish with freshly chopped basil.
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20
Serve the fish pockets directly in the foil to retain all of the flavors from the oil, wine, and seasoning.
