Ingredients
1 1/2
pounds halibut fillets, 1/2 to 3/4 inch thick
1/4
cup sliced pimiento-stuffed olives
2
teaspoons capers
1
medium tomato, seeded and coarsely chopped (3/4 cup)
3
medium green onions, thinly sliced (3 tablespoons)
1
clove garlic, finely chopped
2
tablespoons lemon juice
1/4
teaspoon salt
1/8
teaspoon pepper
Lemon wedges
Preparation
Heat coals or gas grill for direct heat. If fish fillets are large, cut into 6 serving pieces. Place fish in heavy-duty aluminum foil bag. Mix olives, capers, tomato, onions and garlic; spoon over fish. Drizzle with lemon juice. Sprinkle with salt and pepper. Double-fold open end of bag.
Cover and grill bag 5 to 6 inches from medium heat about 15 minutes or until fish flakes easily with fork. Place bag on serving plate. Cut large X across top of packet; fold back foil. Serve fish with lemon wedges.
