Halibut with Tomatoes, Rosemary, and Zucchini in Foil Packets

Grilling in aluminum foil packages is a practical version of the French en papillote technology, in which ingredients are wrapped in parchment paper and baked. The dish is steamed, which makes it tender and flavorful. For grilling, use thick foil or fold in half the usual one.
Preheat the grill to medium-high heat (350 ° to 400 °). Spread 4 sheets of strong aluminum foil (12 inches long) on the work surface. Spread the first 3 ingredients evenly over the foil sheets. Top with halibut fillets; sprinkle evenly with salt and pepper. Spread the garlic evenly over the fillets, garnish each with a sprig of rosemary and drizzle with oil. Cover the fish and vegetables with foil so that it completely covers them; bend the edges to seal the bags.Place the fish bags on the grill. Cook, turning once, for 10 to 12 minutes, or until the vegetables inside the bags sizzle and the fish is opaque. Serve with couscous.