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Chipotle Glazed Halibut with Tomato-Cherry Compote
Recipe courtesy of Chef Frank Magana
of Picazo 7Seventeen
Ingredients:
1.5 tablespoon butter
2-8oz halibut fillets (1 inch thick)
2 tablespoon chopped shallots
1.5 cup chopped plum tomatoes
1/2 cup Chukar® Cherry Chipotle BBQ
3 tablespoon dry white wine
1/2 cup Chukar® Bing Cherries
1 tablespoon (packed) chopped fresh thyme
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Directions:
Prepare barbecue (medium-high heat).
Melt butter in heavy medium skillet. Brush fish on both sides with half of butter. Sprinkle fish with kosher 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, Bing cherries, and boil until compote is thick, about 1 minute. Remove from heat; add thyme, season with salt and pepper. Cover with foil and keep warm.
Grill halibut about 3 minutes per side, then brush on half the BBQ Cherry Chipotle and grill for 1 minute, turn over and repeat. Remove the fish when done it will just be opaque in center. Transfer to plates. Spoon compote alongside fish.
Makes 2 Servings.
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