Recipe
for :
This
recipe for Grouper in Caper Salsa has been reproduced
courtesy of Orce
Serrano Hams - www.orceserranohams.com
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 www.orceserranohams.com
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)
Pepper
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
Orce
Serrano Hams
www.orceserranohams.com
Published
with permission of Orce
Serrano Hams
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