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.
Yield
Makes 4 servings
Source: myrecipes.com
You might also be interested in : Sauteed Chicken With Fresh Blueberry Sauce
