Sprinkle shallots in 10-inch skillet (use pyrosyran, non-stick finish, enamel or stainless (not aluminum)). Sprinkle fillets with salt and pepper. Fold in half; arrange in skillet. Add wine, lemon juice and reserved grape liquid. Heat to boiling; reduce heat. Cover and simmer until fillets flake easily, 4 to 5 minutes. Remove fillets with slotted spatula to ovenproof platter. Keep warm while preparing sauce. Add grapes to liquid in skillet. Heat to boiling; reduce heat. Simmer uncovered 3 minutes. Remove grapes with slotted spoon. Heat liquid in skillet to boiling; boil until reduced to 1 cup. Melt 2 tablespoons butter. Stir in flour. Stir flour mixture, a small amount at a time, into reduced liquid. Cook over low heat, stirring constantly, until thickened. Remove from heat. Stir in cream. Heat to boiling. Add 2 tablespoons butter; stir until melted. Drain excess liquid from platter if necessary. Spoon sauce over fillets. Set oven control to broil and/or 550. Broil fillets just until sauce is glazed, about 3 minutes. Garnish with grapes.
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|Serving Size: 1 Serving (205g)|
|Recipe Makes: 8|
|Calories from Fat: 128 (47%)|
|Amt Per Serving||% DV|
|Total Fat 14.3g||19 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 71.2mg||22 %|
|Sodium 98.6mg||3 %|
|Potassium 558mg||15 %|
|Total Carbohydrate 13.4g||4 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 12.6g|
|Protein 22.1g||32 %|
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Calories per serving: 274
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