Ingredients:

2 Tbsp. butter
1 lb. fish fillets
1 tsp. tarragon
¼ tsp white pepper
½ tsp. salt
1 Tbsp. lemon juice
¼ cup dry white wine
1 cup Red Flame grapes, cut in half lengthwise
1 tsp. lemon zest
1 Tbsp. snipped parsley
2 green onions, minced

Directions:

Melt butter; add fish and cook over low heat about 3 minutes, until lightly browned. Sole and swai are thin and cook very quickly; red snapper may take a minute longer. Turn carefully, sprinkle with tarragon, white pepper, salt, and lemon juice. Pour wine over fish and continue cooking 3 minutes more. Lift fish onto plates.

Add grapes, zest, parsley, and green onion to pan juices and simmer until grapes are warmed. Pour over filets and serve immediately. Serves 2.