Pan-Seared Fish Fillets with Chilean Grapes
Contributed with permission by Chilean Fruit and ARA Content.
Recipe type: Main
Serves: 4
  • 4 fish fillets (such as snapper or cod), about 6 ounces each
  • Salt and ground black pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoons finely chopped onion
  • 1 cup dry white wine
  • 1 tablespoon white wine vinegar
  • 1 tablespoon honey
  • 1 tablespoon butter
  • 1 cup Chilean seedless red and/or green grapes, quartered lengthwise
  • 1 teaspoon coarsely chopped fresh tarragon or ¼ teaspoon dried tarragon, crushed
  1. Lightly season fish fillets with salt and pepper. In a large skillet over medium heat, heat oil until hot.
  2. Add fish, skin side down; cook until golden, about 4 minutes. Turn and cook until opaque, 3 to 4 minutes longer. Remove to dinner plates; cover with foil to keep warm.
  3. Add onion to drippings in pan; cook and stir until lightly browned. Stir in wine, vinegar, honey and 1 tablespoon water; cook and stir over medium heat until reduced to about ¼ cup. Stir in butter; heat until melted. Stir in grapes and tarragon; return just to a boil and remove from heat.
  4. Spoon sauce over fish. If desired, serve with puree of sweet peas.
Recipe by Webicurean at