broiled halibut steaks with cranberry compote

lazyme5909 avatar
By Vicki Butts (lazyme)
from Grapeview, WA

During the summer months when fresh berries and fresh halibut are available, try using blackberries or blueberries in place of the cranberries, adding sugar only if necessary. Boiled or steamed red new potatoes are an ideal accompaniment. From

serves 4
prep time 15 Min
cook time 30 Min
method Broil

Ingredients For broiled halibut steaks with cranberry compote

  • 4
    halibut steaks, 1-inch thick (6-8 oz ea)
  • 1 Tbsp
    vegetable oil
  • 1 md
    onion, finely chopped
  • 12 oz
    fresh cranberries
  • 1
    ripe but firm pear, peeled, cored, and chopped
  • 3 Tbsp
    sugar, or more to taste
  • 1/4 c
  • 1 pinch
    ground cloves
  • salt, to taste
  • freshly ground black pepper, to taste
  • 1/2 c
    walnut pieces, coarsely chopped

How To Make broiled halibut steaks with cranberry compote

  • 1
    Rinse the halibut steaks in cold water and pat dry with paper towels.
  • 2
    In a medium saucepan, heat the vegetable oil. Add the onion and cook over moderately-high heat until the onions are soft and very lightly browned, about 5 minutes.
  • 3
    Add the cranberries, pear, sugar and water and stir to mix. Heat the berries over moderate heat, cover and cook, stirring occasionally, until soft, about 15 minutes; do not boil or the berries will cook to a purée.
  • 4
    Stir in the cloves, salt and pepper and taste the compote for seasoning, adding more sugar if the cranberries are especially tart.
  • 5
    Preheat the broiler, set the oven rack about 4 inches from the heat and lightly oil the broiler pan rack. Season each side of the halibut steaks with salt and pepper and set the steaks on the broiler rack. Broil the halibut for 3 to 4 minutes, turn the steaks and broil on the other side until the fish is just opaque through, 4 to 5 minutes longer. Meanwhile, reheat the compote and stir in the walnut pieces.
  • 6
    Transfer the halibut steaks to individual dinner plates, spoon the cranberry compote partly over and alongside the halibut and serve immediately. Garnish with pear wedges or chopped walnuts if you like.

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