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Grilled Halibut and Tomato Packets

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 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
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