| 1 | Sprinkle shallots in 10-inch skillet (use pyrosyran, non-stick finish, enamel or stainless (not aluminum)). |
| 2 | Sprinkle fillets with salt and pepper. |
| 3 | Fold in half; arrange in skillet. |
| 4 | Add wine, lemon juice and reserved grape liquid. |
| 5 | Heat to boiling; reduce heat. |
| 6 | Cover and simmer until fillets flake easily, 4 to 5 minutes. |
| 7 | Remove fillets with slotted spatula to ovenproof platter. |
| 8 | Keep warm while preparing sauce.?add grapes to liquid in skillet. |
| 9 | Heat to boiling; reduce heat. |
| 10 | Simmer uncovered 3 minutes. |
| 11 | Remove grapes with slotted spoon.?heat liquid in skillet to boiling; boil until reduced to 1 cup. |
| 12 | Melt 2 tablespoons butter. |
| 13 | Stir in flour. |
| 14 | Stir flour mixture, a small amount at a time, into reduced liquid. |
| 15 | Cook over low heat, stirring constantly, until thickened. |
| 16 | Remove from heat. |
| 17 | Stir in cream. |
| 18 | Heat to boiling. |
| 19 | Add 2 tablespoons butter; stir until melted. |
| 20 | Drain excess liquid from platter if necessary. |
| 21 | Spoon sauce over fillets.?set oven control to broil and/or 550". |
| 22 | Broil fillets just until sauce is glazed, about 3 minutes. |
| 23 | Garnish with grapes. |
