Ray's Boathouse recipe: Halibut with Rhubarb Compote and Marinated Strawberries

4 servings

Rhubarb compote:

- 3 cups diced rhubarb

- ½ cup light brown sugar

- ¼ cup granulated sugar

- ½ cup red wine vinegar

- 1-½ tablespoons lemon juice

- 1 small clove garlic, minced

- 1 tablespoon peeled and finely minced fresh ginger

- ½ cup water

- 1 cup halved and quartered strawberries

- 1 tablespoon balsamic vinegar

- 2 teaspoons sugar

- 1/8 teaspoon freshly ground black pepper

Halibut:

- 4 pieces (7 ounces each) halibut fillet

- 2 tablespoons olive oil

- Salt and ground black pepper

1. To prepare rhubarb compote: In a 3-quart saucepan, combine rhubarb, sugars, vinegar, lemon juice, garlic, ginger and water. Bring to a boil, reduce heat and cook at a high simmer until mixture reduces by half and becomes thick, about 20 minutes.

2. To prepare marinated strawberries: Combine strawberries, vinegar, sugar and pepper, mixing gently.

3. To prepare halibut: Prepare a charcoal or gas grill. Baste flesh side of fillets with olive oil and place flesh side down on grill. Season lightly with salt and pepper. When marked, turn fish 90 degrees 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 about 10 minutes, depending on the thickness of the fish.

4. Spoon rhubarb compote on 4 serving plates and top with the fish. Garnish with the marinated strawberries and serve.

From "Ray's Boathouse: Seafood Secrets of the Pacific Northwest"