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Sole Fillets With Grapes

1 1/2 lbs. Sole Fillets or other Fish Fillets
1 cup Sauterne wine
1/2 cup light cream or whole milk
2 Tbsp. cornstarch
1/4 tsp. salt
1/2 cup seedless grapes, halves


Cut Fillets into four portions. Place Fillets in greased 10 inch skillet - add wine. Bring to boiling; reduce heat and simmer, covered, until fish is flaky, 4 to 8 minutes. Carefully remove fish to platter. Keep fish warm in slow oven. Blend milk, cornstarch and salt and add to 1/3 cup of wine in skillet. Cook and stir until thick and bubbly. Add grapes. Spoon sauce over Fillets.


Serves 4





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