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

Instructions

1. Prepare barbecue (medium-high heat). Melt butter in heavy medium skillet. Brush fish on both sides with half of butter. Sprinkle fish with salt and pepper. Add shallots to butter remaining in skillet. Cook over high heat 1 minute. Add tomatoes to skillet and cook until juices evaporate, stirring occasionally, about 2 minutes. Add wine and tarragon and boil until compote is thick, about 1 minute. Remove from heat; season with salt and pepper. Cover with foil and keep warm.
2. Grill fish until just opaque in center, about 4 minutes per side. Transfer to plates. Spoon compote alongside fish.