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Ingredients
- 1 1/2 tablespoons butter
- 2 6- to 7-ounce halibut fillets (each about 1 inch thick)
- 2 tablespoons chopped shallots
- 1 cup chopped plum tomatoes (about 5 ounces)
- 3 tablespoons dry white wine
- 1 tablespoon (packed) chopped fresh tarragon or 1 teaspoon dried
Method
- Prepare barbecue (medium-high heat).
- Melt butter in heavy medium skillet.
- Brush fish on both sides with half of butter.
- Sprinkle fish with salt and pepper.
- Add shallots to butter remaining in skillet.
- Cook over high heat 1 minute.
- Add tomatoes to skillet and cook until juices evaporate, stirring occasionally, about 2 minutes.
- Add wine and tarragon and boil until compote is thick, about 1 minute.
- Remove from heat; season with salt and pepper.
- Cover with foil and keep warm.
- Grill fish until just opaque in center, about 4 minutes per side.
- Transfer to plates.
- Spoon compote alongside fish.
