Flounder with Champagne Grapes

My guess is that while a lot of you are enjoying the sweet juicy grapes of summer, you are enjoying them in their original state. Some of you may have turned them into jam or jelly, but only a small percentage probably uses them in cooking. I'd like you to change that. Grapes add a pleasant, subtle taste and hint of sweetness to many dishes.  They can turn the most basic piece of chicken or fish into an elegant meal for company. This recipe, from a 2005 issue of Gourmet magazine, took me all of ten minutes to prepare. Ten!  Clean your grapes and chop the shallots ahead of time, and your assembly will be a breeze. A side of broccoli and crusty roll make this an excellent, tasty, and healthy lunch or dinner.

Flounder with Champagne Grapes

Gourmet, October 2005

4 (6- to 7-oz) flounder or sole fillets
All-purpose flour for dredging fish
2 to 3 tablespoons vegetable oil
1/4 cup finely chopped shallot
2/3 cup sweet vermouth
7 oz. stemmed Melissa’s Champagne grapes (1-1/2 cups)
3 tablespoons unsalted butter, cut into tablespoon pieces
1 tablespoon fresh lemon juice

Put oven rack in middle position and preheat oven to 250°F.

Rinse fish and pat dry. Season both sides of fillets with salt and pepper, then dredge in flour, shaking off excess.

Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until it begins to smoke, then sauté 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 sauté remaining 2 fillets in same manner, transferring to platter.

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.

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.

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