Preheat oven to 200.
Saute tilapia in 2 batches in 1 Tablespoon olive oil per batch in a skillet over medium-high heat for 2 minutes per side.
Transfer to a baking sheet and keep warm in oven.
Add shallots to skillet; cook 1 minute.
Add Vermouth; reduce until it nearly evaporates.
Add broth and lemon juice; boil 2 minutes.
Reduce heat to medium.
Whisk in cream, butter, and Dijon.
Add grapes and simmer until butter melts.
Stir in Tarragon and season sauce with salt and pepper.
Serve sauce over tilapia.
Nutritional info per serving: 297 cal; 19g total fat (8g sat); 94mg chol; 101mg sodium; 6g carb; 0g fiber; 26g protein
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|Serving Size: 1 Serving (69g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 87 (77%)|
|Amt Per Serving||% DV|
|Total Fat 9.6g||13 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 22.9mg||7 %|
|Sodium 53mg||2 %|
|Potassium 100.9mg||3 %|
|Total Carbohydrate 6.3g||2 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 6g|
|Protein 0.8g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 113
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