Halibut with Tomatoes, Rosemary, and Zucchini in Foil Packs

Originally in Coastal Living magazine, this recipe "packs" a punch of freshness - fresh seafood, fresh veggies, and fresh herbs. Sounded like a pretty good combo to me...

 

I stayed pretty true to the original recipe, only adding a couple ingredients. Also, since I was cooking for two, and the original recipe makes four servings, I modified it as listed below:

Ingredients:
1 medium zucchini, quartered and cut into 1-inch pieces
1/2 pint cherry tomatoes
1/4 of a small red onion, cut in large pieces
1/8 cup pitted kalamata olives
2 halibut fillets (about 6 oz each)
Dash of salt
Dash of pepper
1 garlic clove, thinly sliced
2 sprigs fresh rosemary
1 tbsp olive oil
1 lemon


Preheat grill to approximately 400 degrees. While grill is heating, lay out two large pieces of aluminum foil (at least 12 inches each). Divide and arrange the zucchini, tomatoes, onion and olives evenly between the two pieces of foil.

Place the halibut fillets on top of the veggies. If your fillets have skin, place the fish on the veggies so that the side without the skin is facing up. Sprinkle fillets with salt and pepper. Place half of your garlic slices on each fillet, top with rosemary sprigs and drizzle with olive oil. I didn't do this when I made it, but I think that drizzling some fresh squeezed lemon juice over the fish at this point would really add to the flavor. Or, you could wait and squeeze it over the fish when it is cooked.

 

Pull foil over top of the fish, covering completely and crimping the edges to seal. You may need to add another piece of foil. Place fish packets on the grill. 

The original recipe says that you only need to grill them for 10-12 minutes, flipping the packets halfway through, but I found that the cook time was actually about 20-25 minutes until the fish was flaky and the vegetables were cooked. I would start with 12 minutes, check it, and then cook for additional time as needed.

Remove fish and veggies from foil packets and enjoy!