From: Chef Michelle Bernstein, Michy’s, Miami. Yield: 4 servings. 4 fish fillets (such as snapper), 6 to 7 oz. each, skin-on, trimmed into rectangles if desired 2 Tbsp. grape seed or olive oil 2 minced shallots 1 cup dry white wine 3 Tbsp. white wine vinegar 1 Tbsp. honey ½ cup chicken or fish stock ½ cup red grapes, quartered lengthwise ½ cup white grapes, quartered lengthwise 1 Tbsp. coarsely chopped fresh tarragon 1 Tbsp. coarsely chopped basil 1 Tbsp. unsalted butter to taste, sea salt ...

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