4 - 8 ounce halibut fillets, cut a pockets in each fillets

6 ounces crab meat, lump or claw

6 ounces brie

3 Tbsp mayo and dijon mustard mixed

½ cup pear, diced

3 shallots, chopped

finely chopped fresh sage

1/2 cup Balsamic vinegar reduce to a syrup 

In a small bowl combine crab meat, brie, dijon/mayo mix, pear, shallots and sage. Stuff fillets with crab/brie mixture. Brush both sides of halibut fillets with olive oil. Season with salt and pepper. Bake for 10 minutes per 1 inch of thickness, or until fish is opaque and flakes.

Drizzle with balsamic reduction.