For a more fall-y dish, substitute some fried sage leaves for the parsley. This will pair well with any sort of starch but especially wild rice or boiled potatoes and a big green salad on the side.

• 4 filet whitefish, skin on
• 1 lb grapes, removed from the stems
• 1 shallot, minced
• ¼ tsp vanilla
• ¼ C white wine
• 4 T butter
• ¼ C parsley, chopped

1. Season the fish with salt
2. Heat a frying pan with a glug of neutral oil
3. When starting to smoke, pat the skin of the fish dry and place, skin-side-down, in the frying pan
4. Sear until the fish moves easily when nudged with a spatula
5. Remove the fish and transfer to a serving platter, skin side up
6. Add the grapes and sear until they pop
7. Add the white wine and shallots to the pan and scrape up any brown bits in the pan
8. When the wine is reduced add the butter and swirl to emulsify into a sauce
9. Taste and season with salt and pepper
10. Add the parsley and spoon over the fish
11. Serve immediately