1. Soak a cedar plank in water for 2 hours. A can of tomatoes helps keep it submerged.
2. Wash the fish and pat it dry with paper towels. Let it rest on paper towels while preparing the marinade.

For the marinade/glaze

1. Stir together the honey, balsamic vinegar, salt and pepper and allow the fish to marinate for 20 minutes or so, turning it occasionally.
2. Place the soaked cedar plank on a medium hot grill and close the lid until it begins to smoke.
3. Brush a little canola oil on the top of the plank and place the marinated fish on it before closing the lid for a bout 20 minutes.
4. Adjust the heat to keep the internal temperature about 375-400 degrees F. Keep a water spray bottle on hand in case of any flame flare-ups on the plank.
5. After 20 minutes brush the remaining marinade on a couple of times at five minute intervals until the fish is fully cooked.
6. About a half hour in total should be fine depending on the thickness of the halibut.
7. Serve with the Charred Tomato and Avocado Salsa

To make the salsa

1. Cut the tomatoes into quarters and scoop the center flesh from them.
2. Char the outside of the tomatoes for only a minute or two on a very hot grill. You don’t want to cook the tomatoes through too much. As soon as they get grill marks, take them off the grill.
3. Toss all ingredients together well and cover with plastic wrap until ready to serve.