The spring season on the west coast brings us the first fresh local fish of the season, pacific halibut.

Along with the best asparagus of the year and the first "fruit" crop, rhubarb, this recipe showcases essential spring flavours.

A perfect accompaniment would be boiled baby new potatoes and a glass of crisp pinot blanc.

SERVES 4

	COMPOTE
1	small red onion, diced	1
1 tsp.	garlic, minced	5 mL
1 tbsp	ginger, grated	15 mL
2 cups	rice vinegar	500 mL
2/3 cup	sugar	150 g
2 lb	rhubarb, sliced	1 kg
4 (6oz each)	halibut fillets	4 (175g)
	salt and pepper
1 lb	asparagus	500 g
2 Tbsp.	olive oil	30 mL

In a saucepan over medium heat, combine all ingredients for the compote and bring to a simmer.

Cook for 45 minutes over medium low, until tender. Set aside until needed. ( The compote can be prepared ahead and stored in the fridge for several days )

In a non-stick frying pan, season halibut and sear on both sides in a small amount of vegetable oil until golden brown.

Transfer to a baking sheet lined with parchment paper and bake for 10 minutes at 400 F, or until done.