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Grilled Pacific Halibut with Rhubarb Compote and Balsamic Strawberries

Randy Mayor
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

How to Make It

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

  2. 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