• Ingredients: 30
  • Serves: 6

Grilled halibut and tomato packets with 3/4-inch-thick halibut fillets, olive oil, olive tapenade, medium heirloom tomatoes, each cut into 8 wedges, medium fennel bulb, halved, cored, thinly sliced, chopped fresh tarragon, grated lemon peel, dry vermouth.

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
  • 2 tbsps. chopped fresh tarragon
  • 2 tbsps. grated lemon peel
  • 1/4 cup dry vermouth

Ingredients

  • 6 tbsp/75 gram butter
  • 1 small onion, thinly sliced
  • 12 ounces/340 gram button mushrooms
  • 4 cups/900 milliliter light chicken stock or broth
  • 1 sprig of flat parsley
  • Salt and pepper
  • 2 ounces/56 milliliter high-quality sherry

Equipment

  • Medium saucepan
  • Wooden spoon
  • Blender

For chard in béchamel sauce

  • Special equipment: a 2-qt soufflé dish; parchment paper; a 6- to 8-qt wide pot

Fish

  • 4 6-ounce monkfish fillets , skin removed
  • 1 tbsp. olive oil

Assembly

Decoration

  • Mix of large and tiny white roses and fresias

Berry compote

Directions

  1. Step 1 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.

    For this step you will need

  2. Step 2 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.

    For this step you will need

  3. Step 3 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.

    For this step you will need

Nutrition information

Calories 182 Carbohydrates 6 g (2%)
Fat 11 g (17%) Protein 14 g (28%)
Saturated Fat 2 g (8%) Sodium 144 mg (6%)
Polyunsaturated Fat 1 g Fiber 2 g (9%)
Monounsaturated Fat 7 g Cholesterol 33 mg (11%)