1 1/4 lb. sole, flounder, haddock or orange roughy
1/3 c. flour
3 tsp. olive oil
1 c. seedless grapes, cut in halves
1/2 c. chopped scallions
1 tsp. minced gingerroot OR
1/2 tsp. ground ginger
1/4 c. orange juice

Dredge fillets in flour. Heat 2 teaspoons oil in nonstick skillet over medium heat for 2 minutes. Add fillets and saute' for 3 to 4 minutes on each side. Remove fish from skillet and keep warm in 200 degree F oven. Add remaining oil to skillet. Stir in grapes, scallions and ginger and saute' over med-high heat for 3 to 4 minutes. Add orange juice, bring to a boil. Remove from heat. Spoon sauce over fish, garnish with bunches of grapes and serve. 4 servings.