Recipes from Indian Ocean - Pan seared red snapper with sautéed spinach and tomato chutney the Indian Ocean Hotel

Diamonds Hotels & Resorts

Pan seared red snapper with sautéed spinach and tomato chutney

From Diamonds Star of the East
Time Ingredients for 4 persons


Ingredients for 4 pax

  • Red Snapper 4 pcs (180 g each)
  • Spinaches 200g
  • Chopped fresh tomatoes 100g
  • Chopped ginger 50g
  • Chopped garlic 30g
  • Caper berries 20g
  • Sundried tomatoes 20g
  • Chopped onions 20g
  • Red wine vinegar 50ml
  • Paprika powder 10g
  • Sugar 20g
  • Mixed herbs for garnish



Marinate the snapper with salt and pepper, then sear in a nonstick pan until cooked

Blanch spinach in a hot boiling water for a min. sautéed with well-seasoned garlic.

For tomato chutney

Put tomato, ginger, garlic, red wine vinegar, sugar, onions and paprika powder in a cooking pot and start cooking until the tomato is well cooked.


Put the sautéed spinaches in the plate’s center. Place snapper on top with tomato chutney. Garnish with mixed herbs.

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