Instructions: Heat a barbecue grill to high heat, closing the lid to retain heat inside.

Tear off a sheet of aluminum foil that is about 24 inches long and fold it twice to make three layers of foil about 8 inches long. Coat the foil with the olive oil cooking spray. Sprinkle half the green onion and fresh herbs on the bottom.

Wash the halibut under cold running water. Pat dry. Place fish on top of the green onions. Sprinkle remaining green onion and herbs on top and drizzle fish with the olive oil or garlic-flavored olive oil and lemon juice. Tent lightly with a separate sheet of foil.

If using a gas grill, turn off the flame on one side and place the fish over the side without the flame. If using a charcoal grill, place the fish farthest away from coals.

Close the grill lid. Cook the fish 15 to 20 minutes, according to thickness, or until the fish is firm to the touch. If desired, place the fish over the flame for the last 5 minutes of cooking to brown the edges.

This recipe yields 6 servings.

Suggestion idea: Serve with rice pilaf and grilled or steamed asparagus on the side.

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