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Directions: 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.
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.
Contributor: Bon Appetit July 2004
| Ingredients:
6 3/4 inch fillet halibut
4 Tablespoon(s) olive oil
1/4 Cup(s) olive tapenade
3 heirloom tomatoes; cut into 8 wedges
1 fennel bulb; halved, cored, thinly sli
2 Tablespoon(s) fresh tarragon; chopped
6 Teaspoon(s) lemon peel; grated
1/4 Cup(s) dry vermouth |
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