• Serves: 4
  • Prep Time: 10 min
  • Cook Time: 8 min
  • Total Time: 18 min


  • Four – 6 oz. halibut fillets
  • 2 tbsp extra virgin olive oil, divided
  • 2 cups mixed or purple grapes
  • 1 garlic clove, minced
  • 1 tbsp honey
  • 1 tbsp Dijon mustard
  • 2 tbsp balsamic vinegar
  • ¼ cup Welch’s 100% Grape Juice
  • Salt and pepper
  • Freshly chopped parsley, for garnish
  • 4 lemon wedges, for garnish


  1. Preheat the oven to 350° F. In a bowl, whisk together garlic, honey, Dijon, Welch’s 100% Grape Juice and salt and pepper. Toss together marinade with grapes on a rimmed baking sheet and drizzle with 1 tablespoon extra virgin olive oil. Roast grapes, stirring occasionally, until they begin to burst, about 20 minutes.
  2. Meanwhile, heat remaining olive oil in a large non-stick skillet. Season halibut fillets with salt and pepper. To cook, sear the fillets until golden on both sides and just cooked through, about 8 minutes total for medium. 
  3. Serve halibut with a spoonful of balsamic roasted grapes and garnish with parsley and a lemon wedge.

Nutrition per Serving

Serving Size:
  • 359 calories
  • 8.2g fat
  • 8.2g saturated fat
  • 81.5mg cholesterol
  • 510mg sodium
  • 15g carbohydrates
  • 0.4g fiber
  • 14.3g sugar
  • 35.3g protein

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