Roasted Crusted Halibut with Spicy Braised Grapes – Country Crock Honorable Mention

29 January
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Congratulations to Roxanne Chan, our 4th place Honorable Mention winner in the Country Crock and Cooking Contest Central members-only recipe contest!  Her thoughtful use of the sponsor product caught the eye of our judge.  This creative recipe is a quick and easy meal with a unique and intriguing combination of flavors.

Roxanne says, “I always strive to create healthy recipes using flavors of the season, along with convenient pantry ingredients, and always with an eye for an attractive looking dish with textural contrasts as well as full of flavor.  I feel I met that challenge with this recipe.  The buttery Country Crock Cinnamon Spread is used in 2 ways – to coat the halibut, keeping the fish moist as well as holding the crunchy topping, and then again in the spicy grape topping.  Having the cinnamon incorporated  in the spread is a convenience, however, if that variety is not available add  cinnamon separately.  Despite the fact that Country Crock Spreads have less fat and fewer calories than butter and no cholesterol, this dish has a wonderful rich complex flavor.”

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5.0 from 2 reviews
Roasted Crusted Halibut with Spicy Braised Grapes
Author: 
 
Ingredients
  • 6 Tbsp Country Crock Cinnamon Spread, divided
  • ¼ cup finely chopped toasted slivered almonds
  • ⅓ cup panko bread crumbs
  • 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
  1. 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.
  2. *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.*

Remember to check out the 5th place Honorable Mention winner as well, Cranberry Chutney Appetizer Tarts!

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8 Responses to “Roasted Crusted Halibut with Spicy Braised Grapes – Country Crock Honorable Mention”

  1. Avatar photo
    lisakeys January 29, 2013 at 5:14 am #

    Halibut is my favorite fish and this looks spectacular. Congrats to Roxanne

  2. Avatar photo
    debbievanni January 29, 2013 at 7:33 am #

    I can’t wait to try this – I love halibut! Great recipe, Roxanne.

  3. Avatar photo
    deborahbiggs January 29, 2013 at 10:11 am #

    Looks fantastic, Roxanne! Congrats!

  4. Jenn January 29, 2013 at 11:33 am #

    I love the flavor combinations in this dish, congrats Roxanne!

  5. Avatar photo
    jeangottfried January 29, 2013 at 5:04 pm #

    I have got to try this. It looks great.

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