By Bonnie S Benwick
A nice piece of fish, which can cost a fair amount these days, is treated properly in this recipe. The simple, clean flavours fit right in with a warm transition to fall cooking.
Serve over polenta, or with sauteed, shredded Brussels sprouts.
Adapted from The Ultimate Mediterranean Diet Cookbook: Harness the Power of the World’s Healthiest Diet to Live Better, Longer, by Amy Riolo (Fair Winds Press, 2015).
Ingredients
1 small red chili pepper (sweet or hot)
2 cloves garlic
1 handful fresh basil leaves
2 cups seedless green grapes
Two 4-ounce skin-on halibut fillets (at least 1-inch thick)
Sea salt or kosher salt
Freshly ground black pepper
2 tablespoons olive oil
1/2 cup water
Method:
Stem, seed and finely chop the red pepper; finely chop the garlic (you can add it to the pepper pile). Tear the basil leaves into small pieces.
Cut about half of the grapes lengthwise in half. Season the fish all over with salt and pepper.
Heat the oil in a large nonstick skillet over medium-high heat; once the oil shimmers, add the fish, skin sides up, to the pan, then add the red pepper and garlic, the grapes, basil and water. Reduce the heat to medium-low, cover and cook for about 7 minutes per side, or until the fish is white and just cooked through, turning the fillets once.
Transfer the fillets to a warm platter. Increase the heat to medium-high; cook what’s in the skillet for about 30 seconds, to concentrate the flavours. Remove from the heat; taste and season with salt and/or pepper as needed. Pour the sauce and fruit over the fish; serve right away.
Nutrition Per serving: 260 calories, 22 g protein, 9 g carbohydrates, 16 g fat, 3 g saturated fat, 55 mg cholesterol, 150 mg sodium, 0 g dietary fiber, 7 g sugar
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