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1
Rinse the halibut steaks in cold water and pat dry with paper towels.
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2
In a medium saucepan, heat the vegetable oil.
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3
Add the onion and cook over moderately-high heat until the onions are soft and very lightly browned, about 5 minutes.
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4
Add the cranberries, pear, sugar and water and stir to mix.
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5
Heat the berries over moderate heat, cover and cook, stirring occasionally, until soft, about 15 minutes; do not boil or the berries will cook to a puree.
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6
Stir in the cloves, salt and pepper and taste the compote for seasoning, adding more sugar if the cranberries are especially tart.
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7
Preheat the broiler, set the oven rack about 4 inches from the heat and lightly oil the broiler pan rack.
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8
Season each side of the halibut steaks with salt and pepper and set the steaks on the broiler rack.
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9
Broil the halibut for 3 to 4 minutes, turn the steaks and broil on the other side until the fish is just opaque through, 4 to 5 minutes longer.
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10
Meanwhile, reheat the compote and stir in the walnut pieces.
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11
Transfer the halibut steaks to individual dinner plates, spoon the cranberry compote partly over and alongside the halibut and serve immediately.
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12
Garnish with pear wedges or chopped walnuts if you like.
