Name: Grouper with Pineapple and Corn Chutney
Prep time: 6 min
Cook time: 20 min
Total time: 26 min
Ingredients: 6 grouper fillets (about 3 pounds); 1/2 teaspoon salt; 1/2 teaspoon coarse black pepper; 4 tablespoons olive oil; 2 tablespoons olive oil; 1 11-ounce can sweet yellow corn Niblets, drained; 1 11-ounce can white shoepeg corn, drained; 3/4 cup dried pineapple bits; 1/4 cup raisins; 1/2 cup prepared chunky salsa (mild)

Grouper with Pineapple and Corn Chutney

If you have a hard time getting grouper, substitute tilefish, red snapper, flounder, striped bass or any other white-fleshed fish.

Grouper with Pineapple and Corn Chutney

Prep Time 6

Cook Time 20

Total Time 26

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Servings

Ingredients

6 grouper fillets about 3 pounds
1/2 teaspoon salt
1/2 teaspoon coarse black pepper
4 tablespoons olive oil
2 tablespoons olive oil
1 11-ounce can sweet yellow corn Niblets, drained
1 11-ounce can white shoepeg corn, drained
3/4 cup dried pineapple bits
1/4 cup raisins
1/2 cup prepared chunky salsa mild

Instructions

Preheat broiler. Lightly grease a broiler pan with non-stick cooking spray
Rinse grouper, pat dry and place in prepared pan.
Season with salt and pepper and drizzle with olive oil.
Broil for 5 to 7 minutes on each side.
To make chutney: In a 2-quart saucepan, heat olive oil over low heat. Add both kinds of corn, pineapple, raisins and salsa. Stir to mix.
Cover and simmer for 8 minutes. Remove from heat.
Place grouper on platter and spoon chutney on top. Serve immediately.
Recipe Courtesy of QUICK & KOSHER Recipes From The Bride Who Knew Nothing by Jamie Geller (Feldheim 2007) – BUY NOW