Poisson Veronique

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 6
• 2 lbs fish fillets
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 3/4 cup dry wine
• 1 cup water
• 2 tablespoons shallots, finely chopped
• 1 tablespoon lemon juice
• 8 ounces green seedless grapes
• 2 tablespoons butter or 2 tablespoons margarine
• 2 tablespoons flour
• 1/2 cup whipping cream
• 2 tablespoons butter or 2 tablespoons margarine

Recipe

• 1 sprinkle fish with salt and pepper; fold in half. place fish in 10-ince skillet; add wine, water, shallots and lemon juice. heat to boiling; reduce heat. cover and simmer until fish flakes easily with fork, 4 - 5 minutes. remove with slotted spatula to heatproof platter, keep warm. add grapes to liquid in skillet. heat to boiling; reduce heat. simmer uncovered 3 minutes. remove grapes with slotted spoon.
• 2 heat liquid in skillet to boiling; boil until reduced to 1 cup. pour liquid into measuring cup; reserve. heat 2 tbl butter in skillet until melted; stir in flour. cook and stir 1 minute; remove from heat. stir in reserved liquid and the whipping cream. heat to boiling, stirring constantly.
• 3 boil and stir 1 minute. add 2 tbl butter, stir until melted. drain excess liquid from fish; spoon sauce over fish. set oven to broil. broil fish 4 inches from heat just until sauce is glazed, about 3 minutes. garnish with grapes.