Directions:
Pre-heat oven to 450o. Dip fillets in
beaten egg and then coat lightly with mixture of flour and bread
crumbs. A 60-40 mixture of flour to bread works well.
Add
the clarified butter to a heavy aluminum pan and place on high
heat. (You can add a bit of olive oil to the butter at this
point. It helps keep the butter from burning.) When you are
sure the butter is very hot, add the fillets rib side down first.
They will brown quickly. Turn them over and immediately add
the brandy/vermouth mixture. Ignite this and prepare yourself --
and your smoke detector -- for a large flame.
As the
flame dies, squeeze the fresh lemon over the mixture, add the grapes and
place the pan in the hot oven for about 10 minutes. The grapes
will turn light pink in color and be firm but no longer crisp. Serve with the pan drippings, and grapes. Try some fresh asparagus
and wild rice as accompaniments. Have a glass of
Chardonnay
and,
as Julia says: "Bon Appetite!"