When grilling halibut, wait until it’s seared to turn it so it releases easily.


SAUCE

1 1/2 cups Merlot, other red wine or nonalcoholic red wine

1 cup lower-sodium chicken broth

1 small onion, diced (about 1/3 cup)

1/2 cup diced dried mixed fruit, such as apricots, pears, raisins and prunes

2 tablespoons butter, softened

4 teaspoons all purpose flour


HALIBUT

6 (6 oz.) halibut steaks

2 teaspoons olive oil

1/4 teaspoon salt

1/4 teaspoon pepper


1. Cook wine, broth and onion in large saucepan over high heat 15 minutes or until reduced by half, stirring occasionally. Add dried fruit. Reduce heat to a simmer; simmer 5 to 8 minutes or until fruit is softened.


2. Combine butter and flour in small bowl; stir into fruit mixture. Cook and stir 2 minutes or until slightly thickened.


3 .Meanwhile, heat grill. Brush halibut with oil; sprinkle with salt and pepper. Grill, covered, over medium heat or coals 8 to 10 minutes or until halibut just begins to flake, turning once. Spoon sauce over halibut.


6 servings


PER SERVING: 260 calories, 7.5 g total fat (3 g saturated fat), 33.5 g protein, 10.5 g carbohydrate, 100 mg cholesterol, 350 mg sodium, 1 g fiber

 

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Sounds good except for the fruit part.


My favorite halibut has a sour cream/mayonnaise/corn flake topping that is cooked in the oven. Sounds weird but it is sooooo good!

 

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i like the way you think Candyass


i would switch out the merlot for a sweet white or rose whine that has the fruit tones you are looking for though

 

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grilled fish is always nice.

i dont like sauces too much tho. i knwo most seem to.

little lemon, or a little lime squeezzed on, butter maybe.salt/pepper. thats it.

well no, also on fish and chips i will at times use tarter sauce or vinegar

 

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A good Riesling (a sweeter one vs. a real dry one) would rock that fish! EDIT: Mostly for drinking with, not as good for cooking with

 

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