Roasted Halibut with Tomato & Fennel
- 2 Halibut fillets, 8 oz each
- 1/4 cup white wine
- 1/4 cup chicken stock
- Salt, Pepper & Olive Oil to taste
- 1 bulb fennel, sliced thin
- 1/2 cup grape tomatoes, halved
- 1 large shallot, sliced thin
- 1 clove garlic, minced
- 1 TBSP basil, thin sliced
Preheat grill on MEDIUM HIGH heat
Season Halibut fillets with salt & pepper
In a medium bowl, toss fennel, tomatoes, shallots, garlic, and basil. Season with salt & pepper.
In medium Grill Bag, place white wine and chicken stock followed by vegetables mix in an even layer. Top with Halibut fillets. Seal the bag by folding up the open end.
Place on grill and allow to roast in Grill Bag for approx 10-12 minutes. Check to see doneness (130 degrees internally) by lifting up the top of the grill bag. If both fish and vegetables need more cooking time, transfer to upper rack of grill for additional cooking making sure not to burn.
When the fish is cooked and vegetables are tender, transfer items to a shallow bowl and serve.
- April Synyard