Ingredients:
1 large fresh tomato
1 clove garlic
1 large banana pepper
1 small red onion
4 stems of fresh cilantro
1 bunch of fresh spinach
2 teaspoons of tea oil or olive oil
Salt and pepper to taste
1 cup of boiled rice
2 x 6 oz. Basa fillets
Method:
Place the tomato and banana pepper on baking sheet and roast in 400ºF oven, barbecue or open grill until skin appears wrinkled. Let cool. Chop the tomato, pepper, onion, garlic and cilantro into fine pieces.
Mix all the ingredients together. Add tea or olive oil and season with salt and pepper.
Poach the spinach in hot water and squeeze the water out of the spinach.
Season the Basa fillets with salt and pepper to taste and pan sear in pan with a drop of tea or olive oil.
Serve with boiled rice and lemon wedges. Serves 2. Recipe may be doubled as required.
Bonne Appetit!
Chef Honoré Gbedze
