Recipe for cooking fish with green grapes

Recipes from France :: French Main Dish Seafood

2 lbs. fish fillets
1 1/2 tsp. salt
1/4 tsp. pepper
3/4 c. dry white wine
1 c. water
2 Tbsp. finely chopped shallots or scallion
1 Tbsp. lemon juice
8 oz. (about 1 1/3 (one and one-third) c.) seedless green grapes
2 Tbsp. butter or butter-replacement
2 Tbsp. flour
1/2 c. whipping cream
2 Tbsp. butter or butter-replacement

Sprinkle and distribute fish with salt and pepper; fold in half. Place fish in 10-in. skillet; add wine, water, shallots and lemon juice. Heat to boiling; reduce heat. Cover and simmer until fish flakes easily with fork, 4 to 5 mins. Remove with slotted spatula to heatproof platter; keep warm. Add grapes to liquid in skillet. Heat to boiling; reduce heat. Simmer uncovered or without a lid 3 mins. Remove grapes with slotted spoon.

Heat liquid in skillet to boiling; boil until reduced to 1 c.. Pour liquid into measuring c.; reserve. Heat 2 Tbsp. butter in skillet until melted; stir in flour. Cook and stir 1 minute; remove from heat. Stir in reserved liquid and whipping cream. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add 2 Tbsp. butter; stir until melted. Drain excess liquid from fish; spoon sauce over fish.

Preheat oven to broil or 550 degrees fahrenheit. Broil fish 4 in. from heat just until sauce is glazed, about 3 mins. Garnish with grapes.

Yields 6 to 8 servings.