Broiled Halibut Steaks With Cranberry Compote
Vicki Butts (lazyme)
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4halibut steaks, 1-inch thick (6-8 oz ea)
1 Tbspvegetable oil
1 mediumonion, finely chopped
12 ozfresh cranberries
1ripe but firm pear, peeled, cored, and chopped
3 Tbspsugar, or more to taste
1 pinchground cloves
·salt, to taste
·freshly ground black pepper, to taste
1/2 cwalnut pieces, coarsely chopped
How to Make Broiled Halibut Steaks With Cranberry Compote
- Rinse the halibut steaks in cold water and pat dry with paper towels.
- 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.
- 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.
- Stir in the cloves, salt and pepper and taste the compote for seasoning, adding more sugar if the cranberries are especially tart.
- 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.
- 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.