COLD GRILLED HALIBUT WITH CRANBERRY FOOL
Serves 4

1 lb. fresh halibut fillet, 1"-thick
1 cup Cranberry Fool
1 tablespoon ruby grapefruit zest
1 tablespoon Champagne vinegar
1/2 teaspoon freshly ground pepper
1 shallot, minced

The halibut:
Heat cast-iron grill over high heat for at least 10 minutes.
Rinse and skin fillet and pat dry.
Grill halibut for 5 minutes -- 3 minutes on first side, then 2 minutes on the second side. (It is very important that you not touch the fillet on the grill except to turn it once; if the fillet doesn't sear properly on each side, it will stick to the grill.)
Refrigerate, tightly wrapped until completely chilled, then serve cool.

The sauce:
Combine remainder of ingredients in a non-reactive bowl and stir until mixed. Let sit for 1 hour until flavors have blended.
Gently cut fillet into serving portions and nap with sauce.
Serve any remaining sauce on the side.

Succulent summer fare. Pair it with a light couscous pilaf and a chilled green vegetable for an easy al fresco dinner.