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Grilled Halibut, Lettuce, and Tapenade Bundles





Yields
Serves 4



Total Time
40 mins

Romaine leaves are sturdy enough to stuff, and they even hold up on the grill.

su-Grilled Halibut, Lettuce, and Tapenade Bundles




Photo: Iain Bagwell; Styling: Kevin Crafts
 12 very large romaine lettuce leaves
 1/2 cup green olive tapenade
 1 pound halibut fillets (1 in. thick)
  Olive oil
  Lemon wedges
Step 1
1

Heat grill to medium (about 375°). Cook lettuce leaves 2 or 3 at a time in a pot of boiling water until ribs are flexible, 1 1/2 to 3 minutes; as done, transfer to a bowl of ice water. Lay leaves flat with smooth sides up on kitchen towels and pat dry.

Step 2
2

Spread the 8 largest leaves with tapenade. Cut fish into 8 pieces, each about 2 1/2 in. wide; set 1 at base of each leaf. If leaf isn't big enough to enclose fish, overlap leaf with another. Roll up each bundle from base, folding in sides (gently crack lettuce ribs if needed). Brush bundles with oil. Discard any extra leaves.

Step 3
3

Grill, turning once, until fish is just opaque, 8 minutes. Serve with lemon.

Step 4
4

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 325Calories from Fat 69
% Daily Value *
Total Fat 25g39%

Saturated Fat 4g20%
Cholesterol 52mg18%
Sodium 417mg18%
Total Carbohydrate 7.1g3%

Dietary Fiber 2.5g10%
Protein 18g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.