Grouper with Pineapple and Corn Chutney
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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.
Times
- Prep Time : 6 min min
- Ready Time : 6 min
Servings
6 servings
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
Directions
- 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.
Contributed by: Quick & Kosher, JAMIE GELLER
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About Jamie Geller
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Pareve , Main , Rosh Hashanah, Shabbat, Shavuot, Sukkot , 15-minute Prep , American , Cooking for a Crowd, Dinner Tonight, Quick (under 30 minutes) , Gluten Free, Low Fat , Fish, Fruit, Vegetable , JOK Tested
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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