A nice piece of fish, which can cost a fair amount these days, is treated properly in this recipe. The simple, clean flavors fit right in with a warm transition to fall cooking.
Serve over polenta, or with sauteed, shredded Brussels sprouts.
Italian Halibut With Grapes and Olive Oil
2 servings.
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).
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
½ cup water
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.