grilled halibut wrapped in a crispy piece of romaine lettuce

Grilled Halibut, Romaine and Tapenade Bundles



  • 12 very large romaine lettuce
  • 1/2 cup green olive tapenade
  • 1 lb cod or halibut fillets (1 in. thick)
  • extra virgin olive oil
  • fresh lemon juice or lemon wedges


  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, 2-3 minutes; as done, transfer to a bowl of ice water. Lay leaves flat with smooth sides up on kitchen towels and pat dry. Spread the 8 largest leaves with tapenade. Cut fish into 8 pieces; 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. Brush bundles with oil.

    Grill, turning once until fish is just opaque and the fish is done when it reaches an internal temp of 145F., about 8 minutes. Serve with lemon.