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Grouper with Pineapple and Corn Chutney


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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.


  • Prep Time : 6 min min
  • Ready Time : 6 min


6 servings


  • 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.

Contributed by: Quick & Kosher, JAMIE GELLER



About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




One Response to Grouper with Pineapple and Corn Chutney

  1. This sounds great but I like savory so I’m going to substitute the raisins and pineapple with red onion and black beans.

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