grilled-halibut-and-tomato-packets-109688.json

{
    "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."
    ],
    "ingredients": [
        "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Tomato",
        "Halibut",
        "Fennel",
        "Summer",
        "Grill/Barbecue"
    ],
    "title": "Grilled Halibut and Tomato Packets",
    "url": "http://www.epicurious.com/recipes/food/views/grilled-halibut-and-tomato-packets-109688"
}