recipes
Baked grouper with a tomato and peach chutney
2022-01-08
Ingredients
- 1 onion chopped
- 1 celery stalk chopped
- 2 star anise
- ¼ red chili chopped
- 1 cinnamon stick
- 50g brown sugar (Lamb brand)
- 2 tbsp. olive oil (Borges)
- 50g sweet tomato concentrate (Three Hills)
- ½ cup white vinegar
- 5 small tomatoes, chopped
- 2 peaches, quartered
- 400g grouper, cut in 2 fillets
- 1 large zucchini
- Bunch baby spinach
Method
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.
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