Halibut With Grilled Lemons, Tomatoes & Olives

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4 halibut fillets, about 6 ounces each

8 Roma tomatoes, sliced in half lengthwise

2 large lemons, cut into 1/4-inch thick slices

3 tablespoons olive oil + more for greasing the grill and drizzling

Kosher salt and ground black pepper, to taste

1/3 cup nicoise or kalamata olives

1/4 cup torn basil leaves

1 teaspoon dried oregano or 2 teaspoons minced fresh oregano

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