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 and black pepper

In skillet, heat oil until hot. Add fish, skin-side down, until golden, about 4 minutes. Turn and cook until opaque, 3 to 4 minutes longer.

Add shallots; cook until soft. Add wine, vinegar and honey; reduce by half. Add chicken or fish stock and reduce by three-quarters. Add grapes, herbs and butter; cook until grapes begin to release liquid. Season sauce with salt and pepper. Serve with pureed sweet peas, if desired.