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Chef Maxwell's Flounder Picatta with Grapes and Capers

2 T. olive oil
4 flounder filets, skin removed
All-purpose flour
1/2 c. seedless red grapes, cut in half
1/4 c. white grape or apple juice 		1/4 c. dry white wine
2 T. butter
1 T. drained capers
1 T. chopped fresh parsley

Heat oil in large nonstick skillet over medium-high heat. Dredge fish in flour seasoned with salt and pepper. Add to skillet and cook until browned and just opaque in the center, about 2 minutes per side. Transfer fish to platter.

Add butter, grapes, grape juice and wine to same skillet. Bring mixture to a boil, whisking up any browned bits. Add capers and parley. Simmer sauce until slightly thickened, about 3 minutes. Season with salt and pepper to taste. Spoon sauce over fish and serve.