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