INGREDIENTS:
4 fish fillets (such as snapper or cod), about 6 ounces each
Salt and ground black pepper, to taste
2 tablespoons olive oil
2 tablespoons finely chopped onion
1 cup dry white wine
1 tablespoon white wine vinegar
1 tablespoon honey
1 tablespoon butter
1 cup Chilean seedless red and/or green grapes, quartered lengthwise
1 teaspoon coarsely chopped fresh tarragon or 1/4 teaspoon dried tarragon, crushed

Directions
Lightly season fish fillets with salt and pepper. In a large skillet over medium heat, heat oil until hot. Add fish, skin side down; cook until golden, about 4 minutes. Turn and cook until opaque, 3 to 4 minutes longer. Remove to dinner plates; cover with foil to keep warm. Add onion to drippings in pan; cook and stir until lightly browned. Stir in wine, vinegar, honey and 1 tablespoon water; cook and stir over medium heat until reduced to about 1/4 cup. Stir in butter; heat until melted. Stir in grapes and tarragon; return just to a boil and remove from heat. Spoon sauce over fish. If desired, serve with puree of sweet peas.