This simple sauce packs a lot of flavor thanks to the briny tang of capers and sweet silkiness of San Marzano tomatoes. Spicy broccolini is a nice complement to the earthy sauce and the charred crispy florets provide a welcome crunch. A quick pan-sear of the grouper gives a nice crust.
San Marzano plum tomatoes are hand-picked at the peak of their ripeness with close attention to quality. Considered among the best in the world by chefs, San Marzanos are grown under very strict guidelines and proudly display an official DOP (Denominazione d' Origine Protetta) seal on the can. Hailing from Italy and grown from the soil of Mount Vesuvius, they are often described as earthy, bittersweet, and less acidic — the perfect vehicle for a homemade sauce.
Wild Grouper with San Marzano Tomato Caper Sauce
Crispy Chili Broccolini
Porcini Dusted Fingerlings
2 8 ounce salmon fillets
1 small onion (approximately 4oz)
1 large garlic clove, minced (approximately 1.5 teaspoons)
1 tablespoon capers
I cup San Marzano tomatoes (approximately 7.5 ounces)
1 tablespoon fresh thyme (approximately 7-8 stems)
½ pound broccolini
1 ½ teaspoons chili oil
½ pound fingerling potatoes
⅛ teaspoon porcini salt
1 teaspoon fresh lemon juice
Jackson's Honest Sweet Potato Chips
Coconut Sour Cream
1 can AIP compliant coconut milk (I used Natural Value), chilled
1 tablespoon apple cider vinegar or fresh lemon juice
1 teaspoon olive oil
Salt to taste
Refrigerate can of coconut milk for at least 2 hours. Spoon out coconut cream at top of can and add to a medium bowl. Add vinegar or lemon juice, olive oil, and salt. Mix until combined and season to taste with salt. Let chill for 30 minutes before serving.
1 ripe avocado
1/2 small white onion, diced
1 tablespoon cilantro, chopped
1/2 teaspoon salt
Red onion and cilantro leaves for garnish
In a small bowl, mash together the cilantro, onion and salt with a sturdy wooden spoon until it forms a thick, juicy paste. Scoop flesh from avocado and add to bowl. Mix to combine.
1 tablespoon olive oil
1 small onion, diced
1 clove garlic, minced
1 pound grass-fed ground beef
Salt to taste
Heat a medium skillet over medium- high heat for 30 seconds. Add olive oil. Add onions and sauté until translucent, approximately 6-8 minutes, stirring frequently. Add garlic and sauté for 1 minute. Add ground beef and break up with a spatula or wooden spoon. Season with salt (I use a lot!). Cook beef until browned, approximately 10 minutes, stirring often.
Lay sweet potato chips on a large plate. Top with ground beef mixture and guacamole. Drizzle with coconut sour cream and top with red onion and torn cilantro leaves.
I didn't want to feel left out of the gluttonous festivities this past Super Bowl Sunday, nor did I want to spend hours in the kitchen prepping snacks for myself. A pre-made bag of AIP compliant chips (like the addictive Jackson's Honest Sweet Potato Chips) made whipping up a batch of nachos take only minutes!
JENNIFER SWEENIE, NTP
Nutritional Therapy Practitioner & Chef