Sautéed Halibut with SUPERIOR SEEDLESS Grapes and Capers

Serves 4

Ingredients
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SUPERIOR SEEDLESS® White Wine Sauce
10 each SUPERIOR SEEDLESS® Grapes
¼ cup dry white wine
1/2 tablespoon salt
½ teaspoon pepper

4 pieces 5 oz halibut filets ½ inch thick
2 teaspoons salt
½ teaspoon pepper
½ cup flour
4 tablespoons olive oil
2 tablespoons chopped shallots
10 each SUPERIOR SEEDLESS® Grapes halved lengthwise
¼ cup drained capers
¼ cup chopped Italian parsley
6 tablespoons butter

Preparation

SUPERIOR SEEDLESS® White Wine Sauce

Place 10 SUPERIOR SEEDLESS Grapes® in a blender with white wine, salt, and pepper. Blend and strain through a sieve. Reserve sauce.

 Pat dry halibut. Season each halibut with salt and pepper on both sides. Lightly coat each halibut with flour on both sides.  Get a sauté pan hot with medium high fire and add oil. When oil starts to lightly smoke place halibut filets carefully into pan. When halibut is golden brown on edges gently turn each filet over. Reduce flame to medium high. Cook till slightly firm about 2 to 3 minutes. With a slotted spatula remove filets and set aside on a plate. Remove oil from pan. Add SUPERIOR SEEDLESS® Grapes and sauce to pan and bring to simmer. Reduce by ¼. Add capers, and parsley. Remove from heat and add 6 tablespoons of butter stirring to incorporate into sauce till slightly thickened,

Place each halibut filet in the center of each plate at an angle. Spoon a little sauce and SUPERIOR SEEDLESS® Grapes over each fish and around each one in the plate.