Recipe courtesy of Andrea’s.
Florida Skamp Grouper with Salmoriglio Sauce
Ingredients:
1 2-pound skamp
½ yellow pepper, diced
½ red bell pepper, diced
2 Roma tomatoes, diced
½ red onion, diced
1 handful capers
1 handful pine nuts
15 black olives, pitted
1 tablespoon parsley and basil, chopped
½ lemon, juiced
Salt and pepper
Extra virgin olive oil
Method:
To prepare the sauce, warm the olive oil, brown the ingredients, and add the salt, pepper, lemon juice, parsley and basil. Filet four 6-ounce pieces of fish, remove the skin, and drizzle with oil, salt and pepper. Grill the fish for 2½ minutes on each side and top with the Samoriglio sauce.
