Quickly sautéed and then finished in the oven, these snapper fillet take only minutes to prepare and cook. Moist flaky fish, topped with sweet cherry tomato chutney makes a delicious, light meal for lunch or dinner.
Recipe from host, Peter Jovetic
- 2 Snapper fillets
- 1 pint Cherry tomatoes (or substitute any other variety)
- 1 cup chopped white onions
- 1/2 cup white vinegar
- 1 cup white sugar
- 1 teaspoon chili sauce (optional)
- 1 tablespoon chopped parsley
- Pinch of salt & pepper
Gently saute onions for 5 minutes. Add tomatoes, vinegar, sugar, and chili sauce. Gently simmer until mixture thickens. Add the parsley and season with salt & pepper to taste.
Season snapper with salt and pepper and gently sear in a pan. Place on a baking tray and bake for 8 minutes at 350°F. Serve on a platter or plate and spoon the chutney over the top of the fillets. Garnish with chives.
Gosling’s Wine of the Week
Jean-Luc Colombo Cape Bleue Rose
Jean-Luc Colombo Cape Bleue Rose is Gosling’s choice for Chef Peter’s snapper recipe. This French wine is a soft, delicate, salmon pink colour. The bouquet has subtle hints of peach, rose petals and soft pepper on the nose. It is dry, round and full of finesse.
The wine is surprisingly complex, with intriguing notes of raspberries, cherries and fennel.
The retail price is $18.50 and it’s available at Lindo’s and Gosling’s stores.
Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on August 26th, 2014