2tablespoonschopped fresh basil, plus extra for garnish
Kosher salt and ground black pepper to taste
2large squares of heavy-duty aluminum foil, one for each fillet
Heat the grill to medium heat.
Combine all of the bruschetta mix ingredients into a bowl, mix, and set aside.
Lightly grease the aluminum foil squares with 1/2 TBSP of cooking oil each; brush the remaining cooking oil over the skin-sides and top-sides of your fillets. Use a bit more if needed.
Place the foil onto the grill, and transfer the fish onto the tin foil, flesh side down to start. Grill for 5 mins. Flip the fish over, and spoon the bruschetta mixture onto the fillets (you can save a little extra to top the fillets off once they're cooked, if you wish). Cover the grill, and grill for another 5-7 minutes or until the fish reaches an internal temperature of 145 degrees F and is opaque in the center.