Heat grill to medium (about 375°). Cook lettuce leaves 2 or 3 at a time in a pot of boiling water until ribs are flexible, 2-3 minutes; as done, transfer to a bowl of ice water. Lay leaves flat with smooth sides up on kitchen towels and pat dry. Spread the 8 largest leaves with tapenade. Cut fish into 8 pieces; set 1 at base of each leaf. If leaf isn’t big enough to enclose fish, overlap leaf with another. Roll up each bundle from base, folding in sides. Brush bundles with oil. Grill, turning once until fish is just opaque, about 8 minutes or until fully cooked. Serve with lemon wedges.
12 very large romaine lettuce
1/2 cup green olive tapenade
1 pound cod or halibut fillets (1 in. thick)
extra virgin olive oil
fresh lemon juice or lemon wedges