Garlic Sautéed White Fish in Grape Sauce
Garlic Sautéed White Fish in Grape Sauce

Hello everybody, it’s Brad, welcome to my recipe site. Today, we’re going to make a special dish, garlic sautéed white fish in grape sauce. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Garlic Sautéed White Fish in Grape Sauce is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They’re nice and they look fantastic. Garlic Sautéed White Fish in Grape Sauce is something which I have loved my entire life.

To get started with this recipe, we have to prepare a few components. You can have garlic sautéed white fish in grape sauce using 13 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Garlic Sautéed White Fish in Grape Sauce:
  1. Get 1/2 cut Your choice of white fish fillet (Spanish mackerel, cod, etc.)
  2. Make ready 1/2 spoonful ■ Kombu tea (powdered)
  3. Prepare 1 ■ Salt and pepper
  4. Get 2 tsp ■ Sake
  5. Take 1 Bread (strong) flour [or regular flour]
  6. Get 2 tbsp Olive oil
  7. Prepare 1 tbsp White wine vinegar
  8. Take 30 grams Butter
  9. Prepare 1 dash Garlic (finely chopped)
  10. Take 1 tsp ☆ Lemon juice
  11. Prepare 1/4 ☆ Red bell pepper
  12. Make ready 5 or more grapes ☆ Grapes (I used Red Globe grapes)
  13. Take 1/2 tsp ☆ Capers
Instructions to make Garlic Sautéed White Fish in Grape Sauce:
  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. Remove any seeds. Cut the bell peppers into bite-sized pieces.
  3. Blot the fish dry, coat in strong flour, then fry with olive oil and garlic. Sprinkle in the white wine vinegar, then transfer to a serving plate.
  4. Lightly rinse the frying pan, then add the garlic and butter. When the butter melts, add the ingredients, and when evenly combined, drizzle over the fish.
  5. Garnish with finely chopped parsley (optional), then serve.
  6. Serve them as pinchos.

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