Instructions: Preheat an outdoor grill to medium-high heat.

Scrub the potatoes, pat dry, cut into quarters and put them in a medium-bowl. Cut the head of garlic into 4 pieces and add them to the bowl with the sprigs of rosemary and thyme. Toss with 2 tablespoons of the olive oil and season with salt and pepper.

Empty the contents of the bowl onto a large sheet of aluminum foil, then fold the sides up to enclose the potatoes in a pouch. Set the pouch on the hot grill and roast until the potatoes are tender, 15 to 20 mnutes. Move the package to the outer edge of the grill to keep warm.

While the potatoes are roasting, bring a small pan half-filled with water to a boil. Core the tomatoes and cut a small "X" on the bottom of each tomato. Gently add them to the boiling water and simmer until the tomato skin begins to split, about 30 seconds. Immediately transfer the tomatoes to a bowl of ice water and let the tomatoes cool.

Drain the tomatoes, cut them in half and scoop out and discard the seeds. Dice the tomatoes and combine them with the remaining olive oil, vinegar and orange juice. Season to taste with salt and pepper, toss to mix well and set aside.

Season the halibut with salt and pepper and cook on the grill until the fish is just opaque through, about 5 to 7 minutes on each side, depending on the thickness of the fish.

Arrange the roasted potatoes in a small pile on each plate, set the fish on top and spoon the tomato relish around the fillet. Garnish with orange segments and a sprig of fresh basil.

This recipe yields 4 servings.

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