It says it right in it's name; Fish In Crazy Water! Amy Riolo, who wrote the cookbook, The Ultimate Mediterranean Diet told Tonia this Italian-fish dish is called that because of the burst of flavor it gives you. Traditionally, a very spicy dish that's made with tomatoes, Amy subs in grapes, to provide a sweet element, which balances out the spicy. She takes halibut filets (no more than 4 oz each) and places them in a skillet with olive oil. She then adds the grapes,chili pepper, basil, salt and pepper and water and brings it to a boil. Amy then brings down the heat to medium low and cooks the fish for 7 minutes on each side and removes the filets, but leaves the grapes and water in the skillet. Amy brings them back to a boil until they form a sauce. She places that over the fish and serves. This fish may be crazy, but your tastebuds will be insane with flavor!
cup (60 ml) extra-virgin olive oil
4 boneless halibut fillets, 4 ounces each
4 cloves garlic, roughly chopped
1 small red chili, finely chopped
2 cups (300 g) seedless green grapes
a handful of fresh basil leaves, roughly torn
½ teaspoon unrefined sea salt or salt
Freshly ground black pepper
Heat the olive oil in a large, heavy-bottomed skillet over medium-high heat. Add the halibut, followed by the garlic, chili, grapes, basil and the salt. Pour in 13/4 cups (410 ml) of water, turn the heat down to medium-low, cover, and cook the fish until opaque, or for 7 minutes on each side.
Remove the fish from the pan and place on a large serving dish. Raise the heat, cook the sauce for 30 seconds to concentrate the flavors slightly. Taste and adjust salt and pepper. Pour sauce over the fish.
