Serves 4

INGREDIENTS: Tomato Salsa

6 ripe tomatoes, finely diced
1 large bunch coriander, chopped including stalks
1 onion, finely diced
1 large clove of garlic, finely grated
Juice of 1-2 limes
2 tbsp extra virgin olive oil
Milled sea salt

INGREDIENTS: Arugula Pesto

1 ½ cups arugula, roughly chopped
1 ½ cups basil
2 cloves garlic, finely diced
1⁄3 cup pine nuts
Kosher salt
½ cup grated Parmesan cheese
½ cup extra-virgin olive oil

INGREDIENTS: Parmesan Risotto

1 ltr vegetable stock
2 tbsp olive oil
1 small knob butter
1 large onion, finely diced
2 cloves garlic, finely diced
1 celery stalk, finely diced
400 g risotto rice
2 wine glasses, dry white wine
Salt and freshly ground black pepper
1 knob of butter
90 g Parmesan cheese, freshly grated

INGREDIENTS: Red Snapper

2 fresh caught red snapper, scaled, cleaned and filleted
Salt and pepper to taste
Oil for frying

METHOD for Tomato Salsa:

Add the first 4 ingredients to a medium bowl and combine. Add the juice from 1 lime and the oil. Mix well, then season to taste with salt and adjust lime juice if needed. Refrigerate until service.

METHOD for Arugula Pesto:

To a blender, add the arugula, basil, garlic, pine nuts, salt and pepper to taste and olive oil. Blend for at least 30 seconds. Add the Parmesan and pulse to combine. Set aside.

METHOD for Parmesan Risotto:

Heat stock in a saucepan. In a separate pan, heat the olive oil and butter. Add onions, garlic and celery; fry very slowly for about 15 minutes until softened and translucent over a medium heat. Increase heat, add the rice to the pan and keep stirring. After a minute the rice will look slightly translucent. Add the wine and continue to stir. Once the rice absorbs the wine, stir in 1 ladle of hot stock and a pinch of salt. Reduce heat to a simmer so the rice doesn’t cook too quickly on the outside. Keep adding stock 1 ladle at a time, continuously stirring the creamy starch out of the rice.Allow the stock to be absorbed before adding the next ladle full. Continue to add stock until rice is cooked, but al dente. Adjust seasoning. Remove pan from heat stir in butter and Parmesan. Place lid on pan; allow to sweat for 2 minutes.

METHOD for Red Snapper:

Heat a 12-inch nonstick skillet drizzled with oil over very high heat. Just before searing, season the fish fillets with salt and pepper. Sear fillet, flesh side down for 2 minutes in the pan. Flip and cook for a further 2 minutes. Both sides should be golden brown and slightly crispy. Serve each fillet on a bed of risotto, top fillet with tomato salsa and drizzle with pesto.