Grilled Halibut with Warm Tomato Compote
Ingredients
- 2 tablespoons shallots
- 3 tablespoons dry white wine
- 1 ½ tablespoons butter
- 2 6- to 7-ounce halibut fillets
- 1 cup plum tomatoes
- 1 tablespoon fresh tarragon
Prepare barbecue (medium-high heat). Melt butter in heavy medium skillet. Brush fish on both sides with half of butter. Sprinkle fish with salt and pepper. Add shallots to butter remaining in skillet. Cook over high heat 1 minute. Add tomatoes to skillet and cook until juices evaporate, stirring ...
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