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Halibut with Champagne and Grapes

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Ingredients

Adjust Servings:
1 bunch of Seedless green grapes
8 skin-on Halibut fillets
4 tablespoons Extra-virgin olive oil
4 tablespoons Mediterranean-style rub
5 tablespoons Cold butter
4 thinly sliced Shallots
1/2 cup Champagne
1 teaspoon chopped fresh Thyme
Salt
Pepper
8 Bamboo skewers soaked in cold water for 1 hour

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Halibut with Champagne and Grapes

Cuisine:

    A yummy recipe !

    • 25 minutes
    • Serves 8
    • Medium

    Ingredients

    Directions

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    If you like fish and seafood, chances are you like halibut.
    It is a delicious, savory, and easy-to-make fish. It could be grilled, pan-seared, baked, and it could be served with whatever sides you love. The possibilities are endless, and the satisfaction with the taste is guaranteed!

    Halibut has a delicate flavor, and overseasoning it might ruin the taste, so going with mild flavors is the best way to enjoy it.

    In today’s recipe, we are serving you the fantastic grilled halibut fillets with sweet grilled grapes and a rich and fancy-tasting butter-champagne sauce that you will absolutely love.

    Featured image:
    DSC_4772
    by Erik Yeoh @ flickr

    Steps

    1
    Done

    Preheat the grill to 400°F. 

    2
    Done

    Lightly brush the halibut fillets with 2 tablespoons of olive oil and season them with the Mediterranean-style rub.

    3
    Done

    Place the seasoned halibut of the grill flesh side down and allow to cook for 3 to 4 minutes. Turn the fillets to make criss-cross grill marks and grill for another 1 to 2 minutes, then flip the fillets and close the grill lid.

    4
    Done

    Meanwhile, melt a tablespoon of butter in a sauté pan over medium heat. Add shallots and sweat until soft for about 3 minutes. 

    5
    Done

    Deglaze the pan with champagne and make sure to scrape the brown bits on the bottom of the pan.

    6
    Done

    Bring the champagne to a boil and maintain it until the liquid is reduced by half. Add the thyme and 4 tablespoons of cold butter and stir the sauce until the butter is fully melted and the sauce has emulsified, then take it off the heat.

    7
    Done

    Thread grapes on the bamboo skewers. 

    8
    Done

    Grill the skewered grapes for 3 to 4 minutes, turning once. 

    9
    Done

    When the halibut is ready, remove the fillets carefully using a spatula, leaving the skin on the grill. 

    10
    Done

    Place the fish fillets on the serving platter and allow the skins to crisp for 1 to 2 minutes before removing them and slicing them into thin strips. 

    11
    Done

    Pout the butter-champagne sauce over the halibut and garnish the platter with the skewered grapes and crispy skin strips. 

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