Halibut with Vanilla Glaze

Preparation - 20 min | Grilling – 5- 7 min| Yields - 2 servings

Ingredients:
2 tbsp minced shallots ½ cup clam juice
3 garlic cloves, crushed 1 tbsp Rodelle Vanilla Extract
2 tsp butter 1 pinch fresh ground pepper
1 tsp sugar 1/8 tsp salt
5 tbsp cabernet sauvignon 1 lb Halibut, cut into two pieces
3 tbsp balsamic vinegar Pan spray
Foil or wood plank

Method:
Caramelize shallots and garlic with butter and sugar in a small saucepan over low heat, about 10 minutes.
Add wine, balsamic vinegar, clam juice and boil until liquid is reduced to about 4 tbsp.
Strain.
Press liquid out of shallots with the back of a spoon.
Add Rodelle Vanilla Extract.
Add salt and pepper. Cool.
To grill: place halibut on foil or wood plank.
If using foil, make sure to use pan spray.
When using wood plank, lightly brush with vegetable oil.
Allow to cook for 1-2 minutes on each side, remove and brush sides with cooled glaze.
Place back on grill or plank and cook, about 5 minutes, depending on thickness.
Serve hot.