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Sauteed Sole With Grapes

1 1/4 lb. Sole, Flounder, Haddock or Orange Roughy
1/3 cup flour
3 tsp. olive oil
1 cup seedless grapes, cut in halves
1/2 cup chopped scallions
1 tsp. minced gingerroot or
1/2 tsp. ground ginger
1/4 cup orange juice

Dredge Fillets in flour. Heat 2 teaspoons oil in nonstick skillet over medium heat for 2 minutes. Add Fillets and saute' for 3 to 4 minutes on each side. Remove fish from skillet and keep warm in 200 degree F oven. Add remaining oil to skillet. Stir in grapes, scallions and ginger and saute' over med-high heat for 3 to 4 minutes. Add orange juice, bring to a boil. Remove from heat. Spoon sauce over fish, garnish with bunches of grapes and serve.

4 servings

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