Fish with Green Grapes (Poisson Véronique)

2 pounds fish fillets
1 1/2 teaspoons salt
1/4 teaspoon pepper
3/4 cup dry white wine
1 cup water
2 tablespoons finely chopped shallots or scallion
1 tablespoon lemon juice
8 ounces (about 1 1/3 cups) seedless green grapes
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/2 cup whipping cream
2 tablespoons butter or margarine

Sprinkle fish with salt and pepper; fold in half. Place fish in 10-inch skillet; add wine, water, shallots and lemon juice. Heat to boiling; reduce heat. Cover and simmer until fish flakes easily with fork, 4 to 5 minutes. Remove with slotted spatula to heatproof platter; keep warm. 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. Pour liquid into measuring cup; reserve. Heat 2 tablespoons butter in skillet until melted; stir in flour. Cook and stir 1 minute; remove from heat. Stir in reserved liquid and whipping cream. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add 2 tablespoons butter; stir until melted. Drain excess liquid from fish; spoon sauce over fish.

Preheat oven to broil or 550 degrees F. Broil fish 4 inches from heat just until sauce is glazed, about 3 minutes. Garnish with grapes.

Yields 6 to 8 servings.