A recipe in The Wall Street Journal for halibut caught my eye because the fish was roasted with green grapes and garnished with toasted almonds. Years ago I had added a cold soup to my summer repertoire. Instead of the typical cold gazpacho with tomatoes, it was a light soup with white grapes and almonds which is typical of Malaga, Spain. (Click on the link for the recipe) https://mymomlikestocook.com/2023/10/29/cold-almond-soup-with-grapes/

The recipe was for halibut which is not as available as Chilean sea bass. Undaunted, I substituted the halibut and for Chilean sea bass and thought the recipe was ideal for company as the dish can be prepared ahead of time and popped in the oven once the guests arrived and the usual pre prandial chit chat is out of the way. So sooner had we declared the dish a “keeper” I called friends and invited them to dinner. The ensuing meal was a big hit. My guests raved over the dish.

Ingredients:

2 6-ounce Chilean seabass fillets

1 tablespoon olive oil

¾ cup seedless grapes, halved

2 tablespoons unsalted butter

1 lemon, halved.

½ cup toasted almonds, chopped

Directions:

Pre-heat oven to 400 degrees

Season the halibut fillets with salt & pepper on both sides.

In an oven proof skillet, heat the olive oil over medium heat.

Place the fillets in the skillet and scatter the grapes all around.

Place 1 tablespoon of butter on each fillet.

Transfer pan to the oven’s center rack and roast for 10-15 minutes depending on the thickness of the fillets.

Remove from oven onto plates and squeeze lemon on the fillets.

Scatter almonds the chopped almonds on the fish.

Taste the pan sauce and correct the seasoning – pour onto the fish.

Serve.