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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.

Fish with Pineapple Chutney
  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


  • 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


  1. Preheat broiler. Lightly grease a broiler pan with non-stick cooking spray
  2. Rinse grouper, pat dry and place in prepared pan.
  3. Season with salt and pepper and drizzle with olive oil.
  4. Broil for 5 to 7 minutes on each side.
  5. 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.
  6. Cover and simmer for 8 minutes. Remove from heat.
  7. 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