Thursday, April 8, 2010

Halibut with grapes and raisins

The abject lack of good fresh fish here in Budapest means that we now by some of our fish frozen -- quite a shock from Canada and Cameroon. And it's hard to cook. But this recipe -- which uses grapes, raisins and balsamic vinegar -- worked like a charm. The balsamic vinegar turns the fish a pleasant brown, and the fruit adds an assertive sweetness.

Ingredients (two people):
  • 2 halibut (or similar) fillets
  • scant 1/4 cup raisins or sultanas*
  • large handful seedless green grapes, sliced in half lengthwise
  • 1 tbsp. good quality balsamic vinegar
  • 3 tbsp. white wine
  • freshly ground black pepper
  • touch of butter
  • Heat the oven to 400/Mark 6.
  • Place the fish in a baking dish and season with black pepper. Dab with butter.
  • Scatter raisins/sultanas and grapes over the fish. Mix together balsamic vinegar and wine, and pour over the fillets.
  • Bake for 12-15 minutes, until fish is done.
  • Serve over rice or couscous.
*I recommend soaking the raisins/sultanas in a tiny bit of white wine while the oven preheats. It will make them plumper and juicier.

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