Grilled Halibut and Tomato Packets |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
6 3/4-inch-thick halibut fillets |
1/4 cup olive oil |
1/4 cup olive tapenade |
3 medium heirloom tomatoes, each cut into 8 wedges |
1 medium fennel bulb, halved, cored, thinly sliced (about 2 cups) |
2 tablespoons chopped fresh tarragon |
2 tablespoons grated lemon peel |
1/4 cup dry vermouth |
Directions:
1. Cut six 12-inch squares of foil. Place each fish fillet in center of 1 square. Drizzle each fillet with 2 teaspoons oil; turn fish to coat. Sprinkle with salt and pepper. Spread each with 2 teaspoons tapenade. Top each with 4 tomato wedges, 1/3 cup fennel, 1 teaspoon tarragon, 1 teaspoon lemon peel, and 2 teaspoons vermouth. Sprinkle with salt and pepper. Fold up foil and seal edges to enclose completely.
2. Prepare barbecue (medium-high heat). Place packets on grill rack; cover barbecue with lid. Cook until fish is just opaque in center, about 8 minutes. Divide packets among plates and serve.
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