Grilled Alaska Halibut With Rhubarb Compote and Balsamic Marinated Strawberries
Executive Chef Charles Ramseyer of Ray's Boathouse

Yields 4 Servings

Alaska Halibut:
4 -7 oz. Alaska Halibut fillets, skin on
Olive oil

Prepare a charcoal or gas grill. Baste flesh side of fillets with olive oil and place flesh side down on grill. When marked, turn fish 90° to achieve a crisscross look. Baste skin side with olive oil and turn over. Cook until the center of the fillet turns a pearly white. Total grilling time is approximately 10 minutes, depending on thickness of fish. Serve with rhubarb compote and balsamic marinated strawberries.

Rhubarb compote: yields 4 cups
3 cups diced rhubarb
1/2 cup brown sugar
1/4 cup granulated white sugar
1/2 cup red wine vinegar
1 1/2tbsp. fresh lemon juice
1 clove garlic, crushed
1 tbsp. peeled and finely diced fresh ginger
1/2 cup water

In a 3-4 quart saucepan, combine all ingredients and bring to a boil. Reduce heat and boil gently, stirring occasionally, until mixture reduces by half and becomes thick, about 30 minutes.

Balsamic marinated strawberries: yields 1 cup
1 cup halved or quartered strawberries
1 tbsp. balsamic vinegar
2 tsp. sugar
1/8 tsp. freshly ground black pepper

Combine all ingredients in a bowl and mix gently.

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