Grilled Halibut With Warm Tomato Compote
Serves: 3
Madilyn Boehm
1 January 1970
Based on User reviews:
45
Spice
52
Sweetness
71
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Transfer to plates
2
Prepare barbecue (medium-high heat)
3
Melt butter in heavy medium skillet
4
Brush fish on both sides with half of butter
5
Sprinkle fish with salt and pepper
6
Add shallots to butter remaining in skillet
7
Cook over high heat 1 minute
8
Add tomatoes to skillet and cook until juices evaporate, stirring occasionally, about 2 minutes
9
Add wine and tarragon and boil until compote is thick, about 1 minute
10
Remove from heat; season with salt and pepper
11
Cover with foil and keep warm
12
Grill fish until just opaque in center, about 4 minutes per side
13
Transfer to plates
14
Spoon compote alongside fish
15
Prepare barbecue (medium-high heat)
16
Melt butter in heavy medium skillet
17
Brush fish on both sides with half of butter
18
Sprinkle fish with salt and pepper
19
Add shallots to butter remaining in skillet
20
Cook over high heat 1 minute
21
Add tomatoes to skillet and cook until juices evaporate, stirring occasionally, about 2 minutes
22
Add wine and tarragon and boil until compote is thick, about 1 minute
23
Remove from heat; season with salt and pepper
24
Cover with foil and keep warm
25
Grill fish until just opaque in center, about 4 minutes per side
26
Spoon compote alongside fish