GRILLED PACIFIC HALIBUT WITH RHUBARB COMPOTE AND BALSAMIC STRAWBERRIES

1 cup halved California Giant strawberries
1 T balsamic vinegar
2 tsp sugar
1/8 tsp freshly ground pepper
4 (7-ounce) Pacific halibut fillets
Olive oil
Rhubarb Compote

Preparation
1. Combine first 4 ingredients in a small bowl, tossing gently.

2. 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 with Rhubarb Compote and balsamic strawberries.

Makes 4 servings