The best recipe for a summer evening
1-2 lb Fresh Grouper fillet, boneless, skinned or 4/6-8oz fillets
Citrus Salt Rub:
1/2 Orange, Zest * and Juice (reserved)
1/2 Lemon, Zest * and Juice (reserved)
1/4 C Sea Salt or Kosher Salt
1/2 t Turbino or Coconut Sugar
1 t Black Pepper, Cracked
1-9 oz. jar Mediterranean Roasted Red Pepper Slather
1/2 C Tomatoes, diced
2 T Capers
1/2 C Kalamata Olives
1/4 C Caper berries to garnish
1/4 C Italian parsley, minced to garnish
- Prepare salt rub. Pat grouper with paper towel on both sides. Then drizzle grouper with some of the reserved juice. Rub grouper on both sides with citrus salt rub.
- Preheat oven to 350° F. Place grouper on foil line sheet or roasting pan.
- Roast for 12 minutes.
- Mix Slather, tomatoes, capers and olives together and slather on top of partially cooked grouper. Finish cooking for another 10 minutes. Until fish is flaky and as an internal temperature of about 140-145° F. Don’t over cook!
Garnish with Caper berries and parsley.