Name: Mahi Mahi with Roasted Grapes and Basil
Cuisine: American
Ingredients: 4 cups green grapes (seedless); ¼ cup white wine vinegar; ¼ cup extra virgin olive oil; ¼ cup fresh basil, roughly chopped, plus more for garnish; 1 clove garlic, minced; Small sweet onion, thinly sliced (about ½ cup); Kosher salt and freshly cracked black pepper, to taste; 2 tablespoons extra virgin olive oil; 4 boneless, skinless Mahi Mahi fillets (1 ½ - 2 pounds total); Kosher salt and freshly cracked black pepper, to taste

Ingredients

Units Scale

For roasted grapes:

4 cups green grapes (seedless)
1/4 cup white wine vinegar
1/4 cup extra virgin olive oil
1/4 cup fresh basil, roughly chopped, plus more for garnish
1 clove garlic, minced
Small sweet onion, thinly sliced (about 1/2 cup)
Kosher salt and freshly cracked black pepper, to taste

For fish:

2 tablespoons extra virgin olive oil
4 boneless, skinless Mahi Mahi fillets (1 1/2 - 2 pounds total)
Kosher salt and freshly cracked black pepper, to taste

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Instructions

Preheat oven to 350°F. In a baking dish, toss together grapes, vinegar, oil, basil, garlic, onion, salt and pepper. Roast in preheated oven for 20 minutes, stir, and roast for another 15 minutes.
When grapes are almost done, heat 2 tablespoons oil in a large, non-stick skillet. Pat fish dry and season both sides with salt and pepper. Add to skillet and cook until opaque and flaky - about 3 minutes per side.
To serve, top each fillet with some of the roasted grape mixture, drizzling on the pan juices. Garnish with some fresh basil.