Grilled Halibut and Tomato Packets

• 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

1. Cut six 12-inch squares of foil.
2. Place each fish fillet in center of 1 square.
3. Drizzle each fillet with 2 teaspoons oil; turn fish to coat.
4. Sprinkle with salt and pepper.
5. Spread each with 2 teaspoons tapenade.
6. Top each with 4 tomato wedges, 1/3 cup fennel, 1 teaspoon tarragon, 1 teaspoon lemon peel, and 2 teaspoons vermouth.
7. Sprinkle with salt and pepper.
8. Fold up foil and seal edges to enclose completely.
9. Prepare barbecue (medium-high heat).
10. Place packets on grill rack; cover barbecue with lid.
11. Cook until fish is just opaque in center, about 8 minutes.
12. Divide packets among plates and serve.

olive oil, olive tapenade, heirloom tomatoes, fennel bulb, tarragon

Taken from www.epicurious.com/recipes/food/views/grilled-halibut-and-tomato-packets-109688 (may not work)