2 6- to 8-oz. halibut fillets (each about 1 inch thick)

2 tsp. chopped shallots

1-2 C. chopped plum tomatoes/halved cherry tomatoes

3 tsp. dry white wine

1 tsp. (packed) chopped fresh tarragon or 1 tsp. dried

1 or 2 tsp. salt packed capers, rinsed

 

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, tarragon, and capers 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.

 

 

Yield:

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