Fish with Green Grapes (Poisson Veronique)

Yield: 6 to 8 servings

Ingredients

• 2 pounds fish fillets
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 3/4 cup dry white wine
• 1 cup water
• 2 tablespoons finely chopped shallots or scallion
• 1 tablespoon lemon juice
• 8 ounces (about 1 1/3 cups) seedless green grapes
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 cup whipping cream
• 2 tablespoons butter or margarine

Instructions

1. Sprinkle fish with salt and pepper; fold in half. Place fish in a 10 inch 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 minutes.
2. Remove with slotted spatula to heatproof platter; keep warm.
3. Add grapes to liquid in skillet. Heat to boiling; reduce heat. Simmer uncovered 3 minutes.
4. Remove grapes with slotted spoon.
5. Heat liquid in skillet to boiling; boil until reduced to 1 cup. Pour liquid into measuring cup; reserve.
6. Heat 2 tablespoons butter in skillet until melted; stir in flour. Cook and stir 1 minute; remove from heat.
7. Stir in reserved liquid and whipping cream. Heat to boiling, stirring constantly. Boil and stir 1 minute.
8. Add 2 tablespoons butter; stir until melted.
9. Drain excess liquid from fish; spoon sauce over fish.
10. Heat oven to broil or 550 degrees F.
11. Broil fish 4 inches from heat just until sauce is glazed, about 3 minutes.
12. Garnish with grapes.