It may say crazy it right in the name; Fish In Crazy Water, but cookbook author Amy Riolo says the only thing crazy about this Halibut, is how crazy good it is! Amy wrote the Ultimate Mediterranean Diet. She told Tonia's Kitchen 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. Crazy good!
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.
