As demonstrated on Lisa Hemenway's Video.

Dredge Halibut in flour with salt and pepper. Pat off excess flour. Sauté on high heat in light olive oil until both sides are seared. The fish will still be raw inside. Set aside, frost with Eggplant Pesto and wrap in grape leaf. These can be purchased at the grocery store, they are usually in a jar, located in the gourmet section. Bake in baking dish for 15 minutes at 350°.

Presentation

Pour 1/4 cup Yellow Tomato Coulis in center of plate. Place a portion of cous cous in center of coulis. Place the fish on top and garnish with the Toy Box Tomato Salsa.