Halibut with Port and Fig Glaze Gelson's

Ingredients

• 1/2 cup Port wine
• 1/2 cup balsamic vinegar
• 1/4 cup low sodium chicken broth
• 1 tablespoon sugar
• 8 Mariani brand dried Calimyrna figs quartered
• 1 inch cinnamon stick
• 4 halibut filets about 3 ounce each 12 ounces total
• salt and pepper
• canola cooking spray