Name: Grilled Halibut with Warm Tomato Compote
Yield: Makes 2 Servings
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

If you would rather use swordfish or sea bass, by all means do. Whatever the choice, grill some zucchini that have been quartered lengthwise, and toss egg noodles with butter and fresh black pepper. Then finish the meal with sliced strawberries topped with sour cream and brown sugar.

Can be prepared in 45 minutes or less.

Recipe notes

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