Sole With Grapes

• 2 tablespoons minced shallots
• 1 cup dry white wine
• 1 teaspoon grated lemon peel
• 1 tablespoon lemon juice
• 3/4 cup nonfat milk
• 3 tablespoons quick-cooking rice cereal
• 1 1/4 cups seedless green grapes
• Salt and pepper
• 1 pound boned, skinned sole fillets (about 1/3 in. thick), rinsed

1. In an 8- to 10-inch nonstick frying pan over medium-high heat, boil shallots and 1/4 cup water until pan is dry. Stir shallots often until light brown, about 5 minutes.
2. Add wine, lemon peel, and lemon juice. Boil over high heat until reduced to 1/4 cup, about 5 minutes. Add milk, cereal, and 2/3 cup grapes (mixture will curdle) and stir until boiling.
3. In a blender, puree sauce. Season to taste with salt and pepper.
4. Arrange fish in a shallow 2 1/2- to 3- quart casserole. Pour sauce over fish.
5. Bake in a 450u0b0 oven until fish is opaque but still moist-looking in thickest part (cut to test), 8 to 10 minutes.
6. Rinse and dry frying pan. Place over medium-high heat. When hot, add remaining grapes. Shake pan until grapes are hot, about 2 minutes. Pour over fish.

shallots, white wine, lemon juice, nonfat milk, quickcooking rice cereal, green grapes, salt

Taken from www.myrecipes.com/recipe/sole-with-grapes (may not work)