Ingredients

1 cup mirin (sweet rice wine)
Juice of 1 lemon
Salt and pepper to taste
4 fresh peaches, halved and pitted
4 halibut filets, about 7 ounces each, preferably Alaskan (see note)
Olive oil, as needed
Optional garnish: Julienned green onions

Combine mirin, lemon juice, salt and pepper. Add peaches, coat well and marinate for 15 to 20 minutes.
Prepare grill. If using gas, set to medium-high; charcoal should be a medium-hot coal base.
Season halibut with salt and pepper and brush with olive oil. Place on well-oiled grill and cook 5 to 6 minutes per side.
Meanwhile, on a "low-spot" (slightly cooler) on the grill, place peaches flesh side down. Cook for 5 to 6 minutes until well marked, turn over, and cook 2 to 3 minutes more. Peaches should be just soft.
Center 2 peach halves on each plate and place a fish filet on each. Top each serving with 2 tablespoons Shallot- Mustard Vinaigrette (recipe follows), and garnish with julienned green onions, if desired.
Makes 4 servings.

Shallot- Mustard Vinaigrette

1 tablespoon minced shallots
1 teaspoon plus 2/3 cup extra-virgin olive oil
1/3 cup rice wine vinegar
2 teaspoons Dijon mustard
1 teaspoon minced fresh parsley

Directions

In a small skillet, saute shallots in 1 teaspoon olive oil until golden-brown, 2 to 3 minutes. Transfer to large bowl. Whisk in vinegar, mustard and parsley. Gradually add 2/3 cup oil, whisking constantly.

Makes 4 servings, with enough left over for another salad.

Note: Alaskan halibut is a sustainable fish population at this time.