Grouper with Pineapple and Corn Chutney

Name: Grouper with Pineapple and Corn Chutney
Prep time: 6 min
Cook time: 20 min
Total time: 26 min
Yield: 6
Cuisine: Latin American
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

Author:
Jamie Geller
Publish date:
Mar 7, 2011

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

26minDuration
20minCook Time
6minPrep Time
6Servings

Ingredients

6 grouper fillets, about 3 pounds
1/2 teaspoon salt
1/2 teaspoon coarse black pepper
4 tablespoons olive oil

Chutney

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

Preparation

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