1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
1 package NatureSweet® Cherry Tomatoes
2 tablespoons finely chopped fresh dill, divided
1 teaspoon kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
4 skinless halibut fillets, each 6 to 8 ounces and 3/4 inch thick
Turn the grill on medium heat. Preheat the grill pan over medium heat for about 10 minutes.
Cut each leek in half lengthwise, keeping the root end intact to hold the leaf layers together. Rinse the halves in a bowl of water to remove any dirt between the layers. Cut each half crosswise into 3/4-inch slices, starting at the trimmed end and working your way toward the root end; discard the root end. In a bowl mix the leek slices with 2 tablespoons of the oil to coat them evenly. Quarter each of the cherry tomatoes.
When the grill pan is hot, add the leeks to the pan, spreading them out in a single layer. Grill over medium heat, with the lid closed as much as possible, until the leeks are browned, 4 to 6 minutes, stirring occasionally to prevent burning. Then add the tomatoes and continue to grill until the leeks are tender and the tomatoes have softened a bit, 1 to 2 minutes.
Transfer the vegetables to a medium bowl. Add 1 tablespoon of the dill, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Mix well and let cool.
Increase the temperature of the grill to high heat.
In a medium bowl, combine the remaining 1/4 cup oil, 1 tablespoon dill, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Place the fillets in the bowl and turn to coat them evenly. Grill the fillets over high heat, with the lid closed as much as possible, until they are fully cooked but still moist, 6 to 8 minutes, turning once.
Serve the fillets warm on top of the tomatoes and leeks.