Grilled Halibut With Peppers And Artichokes - cooking recipe

Ingredients

1 yellow bell pepper, sliced
4 roma tomatoes, chopped
1 large onion, chopped
1 cup artichoke heart, canned, drain and quarter
8 garlic cloves, minced
1 tablespoon smoked paprika
kosher salt
1/2 cup dry white wine
1 lemon, thinly sliced
4 halibut fillets (5-6oz each)
chopped fresh parsley

Preparation

Preheat grill to medium heat.
Combine bell pepper, tomatoes, onion, artichoke hearts, garlic, paprika and salt in a bowl. Add wine and stir to incorporate.
Cut four pieces of heavy-duty foil about twice the size around food to be wrapped. Fold each sheet in half to form a double layer.
Divide veggies into four portions. Place one portion in center of each piece of foil.
Place one fish fillet on vegetables in each packet. Top with lemon slices. Bring opposite sides of foil together fold edges over to make a 1 in crease at top of each packet. Continue folding until foil presses flat against food and top if packet is well sealed. Flatten ends of packet, fold or roll them together toward center to seal.
Grill packets covered over direct heat for 10 minutes. Removed from heat and unfold.