Halibut with Rhubarb Compote

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By Todd Johnson

Story Published: Mar 31, 2008 at 12:07 PM PST

Story Updated: Mar 31, 2008 at 12:07 PM PST

Ingredients

Halibut with Rhubarb Compote - 3/11/2005

4 7 oz. halibut filets 3 cups diced rhubarb
1 Tbl. diced ginger 1 crushed garlic clove
1/2 cup red wine vinegar 1/2 cup water
1 1/2 Tbl. lemon juice 1/2 cup brown sugar
1/4 cup white sugar Pinch of salt
Olive oil 1 cup strawberries
1 Tbl. balsamic vinegar 2 tsp. sugar
1/8 tsp. black pepper

Directions

Season halibut with salt and brush with olive oil. Grill 5 minute on each side until the center of the filet turns white.

To make the rhubarb compote, place diced rhubarb in a saucepan over medium heat. Add ginger and garlic. Add red wine vinegar, water and lemon juice. Add sugars and bring to a boil. Reduce heat and simmer for 30 minutes until the rhubarb falls apart and the mixture becomes thick.

To make balsamic marinated strawberries, cut strawberries into halves or quarters. Mix gently in a bowl with Balsamic vinegar, 2 tsp. sugar and black pepper.

Serve grilled halibut with rhubarb compote on the side and balsamic strawberries on top. Serves 4.

Recipe from Charles Ramseyer, Ray's Boathouse

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