Ingredients

The following ingredients have 2 Servings
  • 2 filets of halibut
  • Extra virgin olive oil
  • Salt and pepper
  • 2 teaspoons Dried marjoram
  • 1 teaspoon Lemon zest
  • 2 tablespoons crushed hazelnuts
  • 1 Roma tomato, sliced
  • 1/2 small onion, halved and sliced
  • 4 teaspoons Vermouth

Instruction

  • Put two sheets of foil on your work space. Drizzle the center of each with about 2 tsp of olive oil.
  • 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.
  • 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.
  • 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.
  • Serve and enjoy!