Garlic Sauteed White Fish in Grape Sauce

• 1/2 cut Your choice of white fish fillet (Spanish mackerel, cod, etc.)
• 1/2 spoonful Kombu tea (powdered)
• 1 Salt and pepper
• 2 tsp Sake
• 1 Bread (strong) flour or regular flour
• 2 tbsp Olive oil
• 1 tbsp White wine vinegar
• 30 grams Butter
• 1 dash Garlic (finely chopped)
• 1 tsp Lemon juice
• 1/4 Red bell pepper
• 5 or more grapes Grapes (I used Red Globe grapes)
• 1/2 tsp Capers

1. Debone the fish, chop into bite-sized pieces, then season with salt, sake, kombu tea, and black pepper, and let sit for about 15 minutes.
2. Peel the skin off the grapes, and cut any large pieces in half.
3. Remove any seeds.
4. Cut the bell peppers into bite-sized pieces.
5. Blot the fish dry, coat in strong flour, then fry with olive oil and garlic.
6. Sprinkle in the white wine vinegar, then transfer to a serving plate.
7. Lightly rinse the frying pan, then add the garlic and butter.
8. When the butter melts, add the ingredients, and when evenly combined, drizzle over the fish.
9. Garnish with finely chopped parsley (optional), then serve.
10. Serve them as pinchos.

white fish, spoonful kombu tea, salt, sake, bread, olive oil, white wine vinegar, butter, garlic, lemon juice, red bell pepper, grapes, capers

Taken from cookpad.com/us/recipes/157088-garlic-sauteed-white-fish-in-grape-sauce (may not work)