Grilled Pacific Halibut with Rhubarb Compote and Balsamic Strawberries
Photo by Randy Mayor
Ingredients
- Rhubarb Compote
- 1 tablespoon balsamic vinegar
- 1 cup halved fresh strawberries
- 4 (7-ounce) Pacific halibut fillets
- 2 teaspoons sugar
- Olive oil
- 1/8 teaspoon freshly ground pepper
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 (350° to 400°) 5 minutes. Turn fillets, and grill 5 more minutes or until fish flakes with a fork. Serve with Rhubarb Compote and balsamic straw...
What wines go with Grilled Pacific Halibut with Rhubarb Compote and Balsamic Strawberries?
Tokay-pinot Gris Wines from Alsace
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