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Grilled Halibut with Rhubarb Compote and Balsamic Strawberries Recipe

This grilled fish recipe is easy to prepare and delicious to eat. It should be added to the recipe files of all those seeking heart healthy and diabetic recipes.

 
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Diabetic Recipe - Heart Healthy Recipe - Gluten Free Recipe

Yield: 4 servings

Grilled Halibut Recipe

  • 4 halibut fillets, (7 oz each)

  • 2 Tbsp olive oil

    • Rhubarb Compote

    Yield: 6 servings

  • 1 1/2 cups fresh rhubarb, diced

  • 1/4 cup firmly packed light brown sugar

  • 2 Tbsp granulated sugar

  • 1/4 cup water

  • 1/4 cup red wine vinegar

  • 1 Tbsp fresh lemon juice

  • 1 garlic clove, pressed

  • 1 tsp fresh ginger, minced

    • Balsamic Strawberries

  • 1 cup fresh strawberries, quartered

  • 1 Tbsp balsamic vinegar

  • 2 tsp sugar

  • dash freshly ground pepper

    • Brush halibut with oil; place, skin side up, on grill. Grill, covered, over medium-high heat (350º to 400º) 5 minutes. Turn fillets, and grill 5 more minutes or until fish flakes with a fork. Serve fish topped with rhubarb compote and balsamic strawberries.

    Rhubarb Compote

    Stir together all ingredients in 3-quart saucepan; bring to a boil. Reduce heat, and simmer, stirring occasionally, 20 minutes or until mixture thickens and is reduced by half. Remove from heat. Let stand 15 minutes

    Balsamic Strawberries

    Combine ingredients in a small bowl, tossing gently.

    Nutrition facts (per serving): Calories: 413; Fat: 11g; Saturated Fat: 2g; Cholesterol: 64mg; Sodium: 114mg; Carbohydrate: 34g; Fiber: 2g; Protein: 43g

     
    Last Reviewed: July 2009


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