1/4 cup firmly packed brown sugar

3 Tablespoons rice or cider vinegar

3 Tablespoons ketchup

1 Tablespoon reduced-sodium soy sauce

1 clove garlic -- minced

3/4 teaspoon ground ginger

4 halibut steaks -- (about 1 1/2 pound)

1 red bell pepper -- halved and seeded

1 green bell pepper -- halved and seeded

2 scallions, cut in 2" julienne strips

Preheat the grill to medium heat. (When ready to cook, spray the rack--off the grill--with nonstick cooking spray.

In a nonaluminum pan or large shallow bowl, combine the brown sugar, 1/4 cup water, the vinegar, ketchup, soy sauce, garlic, and ginger. Measure out 1/4 cup of the mixture and set aside. Add the halibut to the mixture remaining in the pan, turning to coat.

Grill the bell pepper halves, cut-sides up, for 5 minutes, or until the skin is blackened. When cool enough to handle, peel the peppers and cut them into thin strips.

Grill the halibut, uncovered, turning once, for 5 minutes or until the halibut is just opaque. Place the halibut on 4 plates, top with the reserved brown sugar mixture, the bell pepper strips and the scallions, and serve.