Halibut With Hazelnuts, Marjoram And Vermouth

1. 1

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

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Serve and enjoy!

* Per serving · 4 servings · Values may vary.