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Grouper Recipe

Exotic Salad of Smoked Grouper with Kiwis
Smoked Grouper and cucumbers Sandwich
Smoked Grouper Carpaccio





 

 EXOTIC SALAD OF SMOKED GROUPER WITH KIWIS

2 servings 

Ingredients:

  • 3 oz. (85 gr.) Gourmars Smoked Grouper sliced
  • 2 oz. (85 gr.) Californian nut
  • 2 ó 3 peeled kiwis
  • 1 twig of watercress
  • 1 small pickled beet in thin slices
Salad dressing:
  • 9 oz. (250 gr.) of natural yogurt
  • 2 tablespoons of wine vinegar
  • 1 tablespoon of chopped capers
  • Pepper
  • Salt
Direction:

Bake the nuts on an oven plate for 10 to 15 minutes at a moderate temperature (170 C). When cold, take off the skin. Place the watercress and beets in a salad bowl.

Cut the kiwis in half and then in slices. Mix the pieces of kiwi, Grouper and watercress. Sprinkle with nuts.

Immediately before serving, add the dressing to the salad and softly toss it. 



























 

SMOKED GROUPER AND CUCUMBERS SANDWICH

4 servings 

Ingredients:

  • 12 oz. (340 gr.) of Gourmars Smoked Gouper sliced
  • 8 Slices of bread (better if rye, or integral bread)
  • 4 tablespoon of mayonnaise
  • 1 teaspoon of capers
  • a pinch of dill, better if fresh 
  • 12 very fine slices, small transparent, of cucumbers
Directions:

Chopped the capers and dill, know mix it with mayonnaise. Spread one side of each bread slice. Place on four of them the slices of Smoked Grouper and the cucumber (there must be three small slices per sandwich).

Cover with the remaining bread slices with the side with spread toward the inside. If you are not going to serve the sandwiches immediately, cover with a clean kitchen cloth to prevent from drying.

 

SMOKED GROUPER CARPACCIO

4 servings

Ingredients
  • One 8 oz. (227gr.) package of Gourmars Smoked Grouper sliced
  • Juice from 1 lemon
  • White pepper
  • Olive oil or Balsamic Oil
Directions:
Place the Grouper slices to form a fan on a semi plate, and then dip the Smoked Grouper with a mixture of oil of your choice, lemon juice and white pepper. Decorate with chopped parsley and serve.Colocar las rebanadas de Mero ahumado en forma de abanico en un plato semiplano, luego bañar el Mero Ahumado con la mezcla del aceite de su elección, el zumo de limon y la pimienta blanca. Adornar con perejil picado y sirva.

 


 

 

 

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