Italian Halibut With Grapes And Olive Oil - cooking recipe

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

Preparation

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 side up, to the pan, then add the red pepper and garlic, the halved and whole 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 over the fillets once.

Transfer the fillets to a warm plate. Increase the heat to medium-high; cook what's in the skillet for about 30 seconds to concentrate the flavors. 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.

Source

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).
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