Categories: Fish- Seafood

Ingredients

• 4 Alaska Cod fillets (4 to 6 oz.) fresh, thawed or frozen
• 2 Tbsp. flour
• 1 tsp. salt
• 1/8 tsp. black pepper
• 2 Tbsp. butter
• 2 Tbsp. olive oil
• 2 Tbsp. finely minced shallot or onion
• 1 1/2 cups mixed seedless red and green grapes
• 1 Tbsp. dry tarragon leaves
• 1 cup Riesling wine
• 1 cup heavy whipping cream

Directions

1. Rinse any ice glaze from the frozen Alaska from under cold water; pat dry with paper towel. In a small bowl, mix the flour, salt and pepper. Lay cod on plastic wrap and sprinkle each side with the seasoned flour.
2. Meanwhile, heat a large nonstick skillet over medium-high heat. Add the butter and oil; when hot, add the flour-coated cod fillets. Cook, uncovered, about 4 minutes, until lightly browned. Shake pan occasionally to keep fish from sticking. Carefully turn fillets over, cover pan tightly and reduce heat to medium. Cook an additional 6 to 9 minutes for frozen cod or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. As fish is done, remove fillets to a serving platter and tent with foil to keep warm. Do not wash pan, immediately place pan back on burner, add shallots and saute for about 30 seconds, being careful not to brown. Add the grapes, tarragon and wine, increase heat to high, and cook for about 1 minute more, or until 1/2 of the wine has evaporated. Add the cream, bring to a boil, and cook at a slow boil for about 3 to 4 minutes or until 1/2 of the wine has evaporated. Add the cream, bring to a boil, and cook at a slow boil for about 3 to 4 minutes or until reduced and sauce-like; it should coat a spoon nicely. Taste sauce and adjust seasoning with more salt if desired.
3. To serve, top fillets with sauce and grapes.

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