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.
Ray's Boathouse, Seattle
Executive Chef Charles Ramseyer
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