5 lbs halibut fillets
2 sticks butter
2 onions, sliced
2 tomatoes, diced
2 tbsp pressed garlic
6 tbsp fine white wine, divided
3 tbsp grated parmesan cheese
1 cup fresh mushrooms
2 tbsp butter
Dash of garlic powder
Cut the fillets into serving portions and place on a heavy-duty foil, large enough to fold it over the top and seal. Slice butter. Place butter slices, along with sliced onions, tomatoes, and garlic on top of fillets. Squeeze the juice of a lemon over the top. Sprinkle with 5 tbsp wine and parmesan cheese.
Seal foil over fish and place in preheated barbecue grill. Let the fish simmer over the coals for about 10-12 minutes, then open seal on foil. Cook with foil open for another 8-10 minutes.
The key is to not overcook; let the fish cook just until it loses its shiny translucence and is white throughout.
While fish is cooking on the grill, prepare fresh mushrooms, sauteing them in 2 tbsp butter. Add a dash of garlic powder and a tbsp of wine. Top fish with lightly sauteed mushrooms.
Serve immediately after removing from the grill.