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Grilled Pacific Halibut with Rhubarb Compote and Balsamic Strawberries

Coastal Living

Randy Mayor

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Yield: Makes 4 servings

Ingredients

  • 1  cup  halved fresh strawberries
  • 1  tablespoon  balsamic vinegar
  • 2  teaspoons  sugar
  • 1/8  teaspoon  freshly ground pepper
  • 4  (7-ounce) Pacific halibut fillets
  • Olive oil
  • Rhubarb Compote

Preparation

Combine first 4 ingredients in a small bowl, tossing gently.

Brush halibut with oil; place, skin side up, on grill. Grill, covered, over medium-high heat (350º to 400º) 5 minutes. Turn fillets, and grill 5 more minutes or until fish flakes with a fork. Serve with Rhubarb Compote and balsamic strawberries.

Executive Chef Charles Ramseyer, Executive Chef Charles Ramseyer, Coastal Living, SEPTEMBER 2003