Fish with green olives and grapes
Fish second courses
On our last big vacation, my husband and I drove the Ring Road all the way around Iceland. In a small fishing village in the Western Fjords I had my best meal of 2017 at Tjoruhusid, a no-menu restaurant in a barn by the water which charged by the head. Once inside, you seated yourself at a long table and grabbed a plate. The chef had prepared a table of perfect sides: fluffy basmati rice, a crunchy Napa cabbage salad with vinaigrette, creamed barley with tomatoes, and slightly sweet mashed potatoes, and would bring huge skillets of fish to the table, plopped down on trivets as they were cooked - whatever the freshest catch, prepared to the chef's whim. The spread included a tomato-based sherried fish soup, catfish in North African curry with dried coconut, halibut in lime butter with cilantro, rockfish with hoisin glaze and cucumber, and the dish that inspired this recipe, a halibut with capers and grapes. As my husband doesn't care for capers, this version substitutes my favorite green olives in a sauce with brown-butter, vermouth, and red grapes. Served with slightly sweet mashed potatoes, this dish takes me right back to the fjords. Enjoy!
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