by chrissy.spanoghe
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chrissy.spanoghe's Notes:
Expand2 filets of halibut Ask a question about this ingredient
Extra virgin olive oil Ask a question about this ingredient
Salt and pepper Ask a question about this ingredient
2 teaspoons Dried marjoram Ask a question about this ingredient
1 teaspoon Lemon zest Ask a question about this ingredient
2 tablespoons crushed hazelnuts Ask a question about this ingredient
1 Roma tomato, sliced Ask a question about this ingredient
1/2 small onion, halved and sliced Ask a question about this ingredient
4 teaspoons Vermouth Ask a question about this ingredient
Put two sheets of foil on your work space. Drizzle the center of each with about 2 tsp of olive oil.
Ask a question about this stepRinse 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.
Ask a question about this stepPlace 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.
Ask a question about this stepSeal 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.
Ask a question about this stepServe and enjoy!
Ask a question about this step
Selmelier works at Meadow, a shop that specializes in salt.
