Baked Grouper with a Tomato and Peach Chutney
Serves 2
Prep Time 20 mins
Cooking 85 mins
Level medium
Ingredients
- 1 Chopped Onion
- 1 Celery stalk chopped
- 2 star anise
- 1 Red chili chopped
- 1 Cinnamon stick
- 50g Brown Sugar
- 2 tbsp Olive Oil
- 50g Il-Helwa (Sweet Tomato Conserve)
- 1/2 cup Pinto's Pride White Wine Vinegar
- 5 Small chopped Tomatoes
- 2 Quartered Peaches
- 400g cut in 2 fillets Grouper
- 1 large Zucchini
- Bunch baby Spinach
In a small sauté pan sauté, the onion, celery, chili, cinnamon, star anise and sugar until lightly browned with 1 tbsp. olive oil. Add in the tomato concentrate, vinegar, tomatoes and peaches, simmer for 45 minutes on low heat to a sweet chutney. Drizzle the grouper with olive oil on a baking tray, season with salt and pepper and bake for 20 minutes. Slice the zucchini lengthwise into thin strips and blanch lightly. Sauté the baby spinach in a pan, mix together with the zucchini and serve as a bed on 2 plates. Serve the cooked fish on top with the tomato chutney.
Recipe by Aceline Limited
