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Fish with Green Grapes
(Poisson Veronique)



  • 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 or margarine
  • 2 tablespoons all-purpose flour
  • 1/2 cup whipping cream
  • 2 tablespoons butter or margarine


  1. Sprinkle fish with salt and pepper; fold in half. Place fish in 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.

Yield: 6 to 8 servings


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