There’s something refined about fish with grapes, don’t you think? This dish portrays an elegant presentation without all the fuss. Your guests won’t know it only took you 15 minutes to make!
1 lb Wild-caught Ling cod or other firm, white fish, skinned
2 TB grass-fed butter or Avocado Oil
2 TB Shallots, minced
1 TB lemon juice
1 tsp grated lemon zest
1 Cup Dry White Wine
1 TB Olive Oil
¼ tsp each Salt + Pepper (plus more for fish)
1 TB honey
1 ½ cups grapes, divided (a combination of green and red look best)
Heat pan to medium-high heat and melt butter or oil.
Season fish with salt and pepper and add it to pan. Cook for 3-4 minutes or until crisp and golden. Flip over and cook another 2-3 minutes (longer if fish is thick) or until desired level of doneness.
While fish is cooking, mix shallots, lemon juice + zest, olive oil, honey, salt and pepper in a small bowl.
Once fish is done, set it to the side and keep warm. Deglaze the pan with the white wine, cooking for about 30 seconds and scraping the fishy bits from the pan. Add in shallot mixture and half of the grapes, cooking for another 4 minutes, so the grapes start to break down.
Serve fish with a bit of saucy grapes, adding additional grapes for garnish.