Author Notes
I'm currently loving cooking my fish on the grill in foil packets. For this halibut, I took a look at what I had in the fridge and pantry and came up with a pretty yummy dish. Goes great with some steamed brown rice and wilted spinach. —chrissy.spanoghe
Ingredients
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2
filets of halibut
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Extra virgin olive oil
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Salt and pepper
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2 teaspoons
Dried marjoram
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1 teaspoon
Lemon zest
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2 tablespoons
crushed hazelnuts
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1
Roma tomato, sliced
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1/2
small onion, halved and sliced
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4 teaspoons
Vermouth
Directions
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Put two sheets of foil on your work space. Drizzle the center of each with about 2 tsp of olive oil.
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Rinse the halibut and pat dry. Rub each side of the fish on the olive oil on a foil sheet and then place in the center of each sheet. Season with salt and pepper and the marjoram. Sprinkle on the lemon zest.
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Place the crushed hazelnuts atop each filet. Then top each fillet with slices of tomato and onion. Sprinkle some more salt on top of the onion. Finally, add 2 tsp of Vermouth to each sheet of foil, lifting the edges if needed to prevent running off of the sheet.
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Seal each foil sheet into a packet, taking care not to make the packet too tight. Place each packet onto a medium-high grill and cook, covered, for approximately 8 minutes on one side and 1 minute on the other.
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Serve and enjoy!
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