4 pieces halibut, 8 ounces each, about 1 inch thick (or other firm white fish)
1 cup halved seedless red grapes
2 Tbsp chopped red onion
1 clove garlic, minced
½ tsp mustard seed
1 Tbsp red wine vinegar
1 Tbsp red pepper jelly
1 tsp Dijon mustard
Garnish - snipped parsley
Instructions
Combine 4 Tbsp of the spread, the almonds and panko in a small bowl till well mixed; pat atop the halibut pieces. Place the fish on a greased baking sheet and roast at 450 degrees 8-10 minutes or till tests done. While the halibut is cooking, heat the remaining 2 Tbsp spread in a medium skillet. Add the grapes, onion, garlic, and mustard seed and saute over medium high heat for 2 minutes. Add the vinegar, jelly and mustard. Cook till the grapes are glazed. Transfer the fish to plates and spoon the grape mixture over top, then garnish and serve. Serves 4.
*Note: Country Crock Cinnamon Spread is available seasonally. This dish can also be prepared with Country Crock Original Spread mixed with ½ teaspoon ground cinnamon.*
Recipe by Cooking Contest Central at https://cookingcontestcentral.com/roasted-crusted-halibut-with-spicy-braised-grapes/