Fine Cooking (October/November 2014)
Just last week, we found ourselves in a bit of a clean-out-the-fridge moment. We'd bought some tilapia fillets to cook for dinner, and we threw open the refrigerator to gain some inspiration from what we had on hand.
Our eyes settled on a mostly-eaten bag of red grapes. Huh, we thought. Grapes. With fish. That's a thing, right? We could do that, couldn't we?
We did. We threw a little olive oil, salt, pepper and fresh rosemary on the fish and grapes, and roasted them in the oven for 20 minutes or so. It turned out to be very tasty, and it was a terrific way to make use of some grapes that were about to be past their prime.
So we were excited -- and a little bit gratified -- when, just a few days later, we spied these Seared Scallops with Grape-Mint Relish in the latest Fine Cooking.