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Halibut With Rhubarb
Compote and Balsamic Strawberries
Ingredients
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1 cup halved fresh
strawberries
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1 tablespoon balsamic
vinegar
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2 teaspoons sugar
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1/8 teaspoon freshly ground
pepper
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4 (7-ounce) Pacific halibut
fillets
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Olive oil
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Rhubarb Compote
Directions
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.
Source:Strawberries
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