16 cherry tomatoes
6 garlic cloves, smashed
8 ounces nduja (can be found in Italian Deli's) casing removed, crumbled, or Spanish-style chorizo, casings removed, thinly sliced, divided
4 Fishbox halibut fillets, cut into pieces
Salt and Pepper
4 tablespoons dry white wine
4 tablespoons olive oil
Turn your grill on medium heat.
Divide tomatoes, garlic, rosemary, and nduja between sheets, placing in the centre.
Season halibut generously with salt and pepper and set on top.
Drizzle fish with wine and oil.
Place everything into foil packets and seal at each end
Place foil packets directly on grill and cook until tomatoes are beginning to burst and halibut is opaque all the way through, 14–16 minutes.
Let rest at room temperature a few minutes, then carefully open and transfer fish to serving plates
spread tomatoes and cooking juices from packets onto fish.
Can be served with potatoes, pasta or even a salad with roasted walnuts. This can be done in the oven as well.
Tip: to add a little more heat add some chopped or dried chilli to taste.