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

Method

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.

Plating

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