1. Bring pomegranate juice and balsamic vinegar to a boil in a small saucepan over high heat. Reduce heat to medium-high and let the mixture simmer, uncovered, until it has reduced by about 2/3 and thickened into a syrupy consistency, about 15 to 20 minutes. There should be 2/3 to 1 cup glaze. Mix in orange zest and scallions. Pour 3/4 of the glaze in a separate bowl and set aside.
2. Preheat grill to medium-high. Rinse halibut fillets with cold water and pat dry with a paper towel. Rub oil on both sides of fillets and season with salt and pepper. Grill one side (skin side up if it's attached) for 4 to 5 minutes. Flip fish, brush on half the glaze from the pan and continue to cook for another 4 to 5 minutes, or until opaque in the center. Transfer to a serving plate and brush with additional glaze. Serve immediately, with remaining glaze in a small pitcher on the side.
Source: fresh Magazine May, June 2010