Calculated Nutrition Benefits
Nutrition Facts
Serving Size 1 serving
Servings Per Recipe: Makes 4 servings.
Calories from Fat 0
Calories 5
% Daily Values*
Total Fat 0g 0 %
  Saturated Fat 0g 0 %
  Polyunsaturated Fat 0g  
  Monounsaturated Fat 0g  
  Trans Fat 0g  
Cholesterol 3mg 1 %
Sodium 4mg 0 %
Potassium 20mg  
Total Carbohydrate 0g 0 %
  Dietary Fiber 0g 0 %
  Sugars 0g  
  Other Carbohydrate 0g  
Protein 1g  
Vitamin A 0 % Vitamin C 0 %
Calcium 0 % Iron 0 %
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  About Nutrition

Posted By



Gourmet, October 2005


Active time: 20 min Start to finish: 20 min


Makes 4 servings.

4 (6- to 7-oz) flounder or sole fillets
All-purpose flour for dredging fish
2 to 3 tbsps vegetable oil
1/4 cup finely chopped shallot
2/3 cup sweet vermouth
7 oz stemmed Champagne grapes (1 1/2 cups)
3 tbsps unsalted butter, cut into tablespoo

Cooking Instructions
Step 1 Put oven rack in middle position and preheat oven to 250F.
Step 2 Rinse fish and pat dry. Season both sides of fillets with salt and pepper, then dredge in flour, shaking off excess.
Step 3 Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until it begins to smoke, then sautЩ 2 fillets, turning over once, until golden and just cooked through, about 4 minutes total. Transfer with a slotted spatula to a platter and keep warm, uncovered, in oven. Add more oil if necessary, and saut remaining 2 fillets in same manner, transferring to platter.
Step 4 Add shallot to skillet and cook over moderate heat, stirring, until softened, about 2 minutes. Add vermouth and simmer, scraping up any brown bits, 1 minute. Add grapes and cook over low heat, swirling skillet, until just heated through, 1 to 2 minutes.
Step 5 Remove skillet from heat and add butter, swirling until incorporated. Add lemon juice and season sauce with salt and pepper. Spoon sauce with grapes over fish and serve immediately.