Grouper and Caper Berry Crostini

This “fresh from the sea” crostini may be prepared

with any poached, mild whitefish that is in season.

It can be made with salt cod if the chef is aware of

the process required to render cod ready for the

table.

8 ounces of fresh grouper filet

¼ cup of white wine

½ cup of water

2 teaspoons of garlic salt

1 clove of garlic, minced

4 tablespoons of olive oil

¼ cup of breadcrumbs

Freshly ground black pepper

Caper berries

Poach the fish in the wine/water mixture seasoned

with the garlic salt. When fish flakes easily, remove

and place in a food processor with the remaining

ingredients until you have a paste. Remove and

spread on toasted French bread, top with sliced

caper berries, and serve warm.

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