Pan-seared Red Snapper with Parmesan Risotto, Tomato Salsa and Arugula Pesto | Food and Drink Guide

Ingredients

• 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
• 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
• 1 ltr vegetable stock
• 2 tbsp olive oil
• 1 small knob butter
• 1 large onion, 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
• 2 fresh caught red snapper, scaled, cleaned and filleted
• Salt and pepper to taste
• Oil for frying