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Grouper in Caper Salsa

This recipe for Grouper in Caper Salsa has been reproduced courtesy of Orce Serrano Hams -

Orce Serrano Hams market a range of authentic Andalucian cured meats, in particular Serrano Hams, olive oils, vinegars and wines. The business is situated in the heart of the Andalucian countryside, which is the home of Serrano Hams, and ships direct from Spain. All of the products are locally produced with many being used in local restaurants and tapas bars where Serrano Ham is a great favourite. If you are looking for a taste of real Spain the Orce Serrano Hams can supply you with it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site

Fillets of Grouper are very tender when poached and have a unique flavour. This recipe is a main meal but can also be adapted into a light summer seafood dish. The combination of the capers and salsa really do work well with the flavour of the poached fish.

Ingredients for Grouper in Caper Salsa

3 Grouper fillets
1 Jar Salsa
1 Small onion (diced)
1 Garlic clove (crushed)
2 dozen Caper berries (halved)

How to make Grouper in Caper Salsa

  • Poach the Grouper fillets in water for around 8 - 10 minutes or until tender.
  • Heat up the salsa and add the onion, garlic and caper berries.
  • Remove the grouper from the pan and let excess water drain.
  • Place the fish on the plates and pour over the hot salsa.
  • Season lightly with black pepper.
  • Serve with boiled potatoes and green beans.

Serves 3

Grouper in Caper Salsa

Orce Serrano Hams

Published with permission of Orce Serrano Hams