Ingredients

• 1 1/4 lb Fish fillet (halibut, cod, tilapia)
• 1-2 tablespoons of extra virgin olive oil
• 4 garlic cloves, minced
• 1 onion, minced
• ½ cup white Welch's grape juice*
• 3 tablespoons lemon juice
• 1/2 cup seafood or fish stock
• Flour
• 1 cup frozen peas
• 2 tablespoons sliced almonds
• 1 tablespoon parsley, chopped
• Salt to taste

Preparation

1. In a bowl combine grape juice, lemon juice and fish stock. Set aside.
2. In a skillet, heat oil and brown garlic and onion.
3. Lightly flour the fish and add to skillet.
4. Sprinkle one additional tablespoon of flour and cook until the down side
   of fish is browned.
5. Turn fish over and add juice/fish stock mixture a little at a time.
6. Let cook for sauce to thicken a little, then add peas. Continue cooking for
   a few more minutes.
7. Transfer to serving platter. Sprinkle with minced parsley and garnish with
   almonds.
8. Serve with steamed brown rice for a quick and complete meal.

* 1/2 cup white wine can be used, omit lemon juice. Combining grape juice with lemon juice makes a good substitute in recipes calling for wine; use purple grape juice for red wine and white grape juice for white wine.

Serves: 4
Prep time: 20 minutes

Nutrition Per Serving

330 calories, 11g fat, 2g saturated fat, 35g protein, 22g carbohydrate, 210mg sodium, 6g fiber.