The inspiration for this recipe came from South African cuisine, where they tent to marry fish with fruit a lot. The sweetness of the fruit is offset by the sharpness of the balsamic vinegar. This is a really light, well-balanced dish, which tastes particularly fine when served with an arugula salad.
Flounder with Grapes, Raisins & Marsala Wine
- 4 flounder fillets (about 6oz each)
- salt and freshly ground pepper
- juice of 1/2 lemon
- 1 Tbsp. butter
- 1/2 golden raisins
- 3/4 cup seedless grapes, sliced in half
- 2 Tbsp. freshly chopped parsley
- 1 Tbsp. balsamic vinegar
- 1/2 cup marsala wine
- fresh thyme
Preheat the oven to 400F. Arrange the fish in a shallow baking dish, sprinkle with salt, pepper, and lemon juice and dot with butter.
In a bowl, stir together the golden raisins, grapes, parsley, balsamic vinegar, and marsala wine. Spoon a quarter of this mixture over each fillet and bake in the oven for 15-20 minutes. Sprinkle with thyme and serve.
Alternative fish for this dish - salmon, sea bass, turbot