Halibut with grapes and red wine-port sauce from A Return to Cooking by Eric Ripert and Michael Ruhlman

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Notes about this recipe

  • wcassity on December 25, 2013

    Very delicious. I simply pan fried the fish and served it with the sauce, to save time. Peeling the grapes wasn't as much work as I feared. Lots of leftover sauce. Keep an eye on the reducing port - I burned my first pot and and to start over.

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