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Remove fish from the refrigerator, pat dry, and rub on both sides with olive oil and season with fish rub, and let the fish come to room temperature.
Preheat the grill to medium-high (you can only hold your hand there for a few seconds at that heat.)
While the grill heats and the fish comes to room temperature, cut grape tomatoes in half and slice green onions.
Tear off four squares of foil, stack them up to make two double pieces, and spray the inside of the foil with non-stick spray or brush with olive oil.
When the fish is room temperature, put a piece of fish on top of each double piece of foil, spread about 2 T pesto over each piece of fish, and scatter half the tomatoes and green onions over each.
Fold the foil around the fish, tightly sealing the ends.
Cook fish on the hot grill without turning until the fish is cooked through and the pesto, tomatoes, and green onions are wilted and have formed a flavorful sauce.
We cooked our fish 13 minutes, but cooking time will depend on the thickness of the fish, temperature of the fish, grill temperature and air temperature so I would open one packet to test when you think it should be done.
To cook in the oven, preheat oven to 450F/230C and cook about 15 minutes (or slightly less for very thin pieces of fish.)