Sautéed Grouper w/Apple & Dried Raisin Compote

Ingredients

• 1/3 cup Dried raisins
• 1/4 cup Apple brandy
• 1/4 cup Unsalted butter
• 2 cups Walla Walla onions, thinly sliced
• 1 1/2 cups Green apples (granny smith), 1/2 in. Dice
• 2 Garlic cloves, minced
• 1 Tbs Lemon juice
• 1/2 Tsp Salt and black pepper
• 2-4 Halibut fillets (4-6 oz portions), boneless, skinless
• 1 Egg beaten w/a little water
• Apf (All purpose flour) for dredging as needed
• 2 Tbs Hazelnut oil ( substituitions can be made for allergies do to nuts )

Prep, Cook Time and Servings

Prep Time is 15 min. Cooking Time is approx. 45 min. and it yields up to 4 servings

Directions

1. Rehydrate the raisins in the brandy over a slow boil. Remembering to use caution w/brandy, it is very flamable over open flame. Remove from the heat and set aside
2. Heat butter over medium heat and cook onions until translucent, 3 min
3. Add apples and garlic. Cook and stir occasionally until the apples are soft and onions are golden brown
4. Stir lemon juice in with the raisins and brandy. Add raisins to apples; warm thoroughly and adjust seasoning to taste. Keep warm
5. Take the filets season with salt and pepper. Coat fillets with beaten eggs and then into flour
6. Heat oil over med-high heat and sautè fillets until golden brown on both sides 3 minutes on 1st side, 2 minutes on 2nd side ( turning once)
7. Serve fillet topped w/the warm compote

* Chef Hlubek's Note: This dish will also work with Flounder, Snapper & Tilapia and after prep and cooking count fingers and eye brows and it doesn't hurt to appreciate 1-2 oz of the brandy for self gratification ;)