Recipe information
Yield
Makes 6 servings
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
Preparation
Step 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.
Step 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.
