Caribbean Spice Rubbed Grouper with Pear Cinnamon Chutney

SPICE RUB

• ¼ t ground ginger
• 1/8 t ground nutmeg
• ½ t ground coriander
• ¼ t cinnamon
• Dash of ground cardamom
• ¼ t cayenne pepper
• 1 t kosher salt
• ¼ t ground black pepper
• 1 heaping t orange zest
  
  

• 1 crimson pear diced into small pieces (Don’t peel. That’s what makes it pretty!)
• 1/3 diced sweet onion
• 1 T fresh squeezed orange juice
• ¼ C rice wine vinegar
• ¼ C Ravens Nest Cinnamon Pear Jam
• 1 ½ t packed brown sugar
• Dash of kosher salt

METHOD:

Mix all spice rub ingredients together with a fork to fully incorporate zest. Cut Grouper into 5 ounce filets, pat dry of any moisture. Rub with the olive oil and then rub with the spice rub generously applying to all sides. Lay into a parchment lined baking dish about 2 inches apart. Put a small amount of butter on top of each filet. Bake at 425 degrees F until done, about 10-12 minutes. (TIP: make sure Grouper is room temperature before cooking for more even cooking.)

In a small saucepan add all chutney ingredients including the rind of the small orange you used to obtain zest and juice. Simmer on low for about 5 minutes. Remove rind. Set aside to serve atop fish.

Serve with your favorite rice and steamed greens and a generous amount of cilantro.

Note: Chutneys have a huge range of serving options. Excellent on grilled chicken, pork loin roast, mahi, or even a turkey sandwich with mayonnaise and crisp lettuce!