Sautéed Halibut with Green Grapes and Capers

Makes 4 Servings

Ingredients

White Wine Sauce

  • 10 Green Seedless Grapes
  • ¼ Cup Dry white Wine
  • 1/2 Tablespoon Salt
  • ½ Teaspoon Pepper

Sautéed Halibut

  • 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 Green Seedless Grapes, Halved Lengthwise
  • ¼ Cup Drained Capers
  • ¼ Cup Chopped Italian Parsley
  • 6 Tablespoons Butter

Directions

White Wine Sauce

  1. Place grapes in a blender with white wine, salt, and pepper.
  2. Blend and strain through a sieve.
  3. Reserve sauce.

Sautéed Halibut

  1. Pat dry halibut.
  2. Season each halibut with salt and pepper on both sides.
  3. Lightly coat each halibut with flour on both sides.
  4. Get a sauté pan hot with medium high fire and add oil.
  5. When oil starts to lightly smoke place halibut filets carefully into pan.
  6. When halibut is golden brown on edges gently turn each filet over.
  7. Reduce flame to medium high.
  8. Cook till slightly firm about 2 to 3 minutes.
  9. With a slotted spatula remove filets and set aside on a plate.
  10. Remove oil from pan.
  11. Add grapes and sauce to pan and bring to simmer.
  12. Reduce by ¼.
  13. Add capers, and parsley.
  14. Remove from heat and add 6 tablespoons of butter stirring to incorporate into sauce till slightly thickened.
  15. Place each halibut filet in the center of each plate at an angle. Spoon a little sauce and sliced grapes grapes over each fish and around each one in the plate.