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In Qatar's vibrant culinary scene, Chef Danish Merchant is creating dishes that reflect environmental consciousness and deep emotional connections. As Director of Culinary at the Sheraton Grand Doha Resort & Convention Hotel, his signature dish, Pan-Seared Qatari Snapper with Burnt Mango and Basil Salsa, tells a story of sustainability, heritage and innovation

A Dash of His Past

With 18 years of culinary experience spanning prestigious hotels like JW Marriott, Kempinski, Renaissance, Hyatt, and Taj, Chef Danish has mastered the art of combining local ingredients with global techniques. His journey from India to Qatar has shaped his philosophy of sustainability in menu design and cost-effective operations, all while maintaining the highest culinary standards.

His Signature Dish: Pan-Seared Qatari Snapper with Burnt Mango & Basil Salsa

Chef Danish's dish blends sophistication with sustainability. Drawing on his childhood memories of Indian Alphonso mangoes, he combines locally-sourced Qatari snapper with vibrant, burnt mango basil salsa. This dish is a perfect example of how environmentally conscious cooking can be as visually appealing as it is delicious.

Chef Danish Merchant shows that sustainability in the kitchen doesn’t mean sacrificing flavor or presentation. By merging Indian heritage with Qatari ingredients, he creates a dish that speaks to the environment and tastes like home. It's a testament to how childhood memories inspire cuisine with purpose

Pan-Seared Qatari Snapper with Burnt Mango & Basil Salsa

Red Snapper

Ingredients
4 Red Snapper Fillets 2 tbsp Olive Oil
1 tbsp Butter Salt and Black Pepper (to taste)
2 Lemon Wedges (for serving)

Burnt Mango and Basil Salsa

Ingredients
2 Alphonso Mangoes (peeled, pitted, and diced) 1 cup Cherry Tomatoes
1/4 cup Red Onion 1/4 cup Fresh Basil Leaves
1 Jalapeño Pepper 2 tbsp Fresh Lime Juice
2 tbsp Extra Virgin Olive Oil Salt and Black Pepper (to taste)

Methods

Pan-Seared Qatari Snapper with Burnt Mango & Basil Salsa
1. Season snapper fillets with salt and pepper on both sides.
2. Heat olive oil and butter in a large skillet over medium-high heat.
3. Cook snapper skin-side down for 4-5 minutes until crispy.
4. Flip and cook for an additional 2-3 minutes, until the internal temperature reaches 145°F (63°C).
5. Prepare salsa by combining mangoes, tomatoes, onion, basil, jalapeño, lime juice, and olive oil.
6. Season salsa with salt and pepper to taste.
7. Plate snapper and top with mango salsa.
8. Garnish with additional basil leaves.