Halibut with Cantaloupe and Cherry Compote
Servings 2 People
- 1 pkg Coleson's Catch Halibut
- 1 c. Cantaloupe diced
- 1/2 c. Cherries pitted and halved
- 1/2 c. Port Wine
- Pinch salt and pepper
- 1 day before cooking, boil the port and add the fruits and spices - remove from heat and cover.
- Stir now and then. When room temp, chill. I would poach the halibut.
- Top the halibut with the compote including the juice.
- Serve over a grain and with a salad.
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