Tilapia With Fresh Tomato Relish

4 tilapia, whitefish or halibut fillets (6 ounces each) 2 tablespoons olive oil 1 tablespoon fresh lemon juice 1/2 teaspoon salt 1/2 teaspoon black pepper 1 large chopped seeded tomato º1/3 cup sliced pimiento-stuffed olives 2 tablespoons chopped fresh basil 1 tablespoon drained ca-persPrepare grill, or heat oven to 450 degrees.Tear 4 large (about 14-by-16-inch) sheets of aluminum foil. Put each fillet on one half of each sheet. Brush 1 tablespoon of the olive oil and the lemon juice evenly over fillets; sprinkle with salt and pepper. Fold half the foil over each fish fillet to make 4 rectangular packets. Fold the remaining 3 edges over several times to seal.For relish, mix together remaining 1 tablespoon olive oil, toma-toes, olives, basil and capers; set aside.Place packets on grill over me-dium-hot coals or on a baking sheet in the oven. Grill, covered, or bake 6-10 minutes (depending on thickness of fish) or until fish is opaque in center. Carefully open packets; transfer to plates, and top with relish.Serves four.Nutrition values per serving: 243 calories, 10 g fat (2 g saturated), 3 g carbohydrates, 1 g fiber, 36 g protein, 120 mg cholesterol, 415 mg so-dium.