The Cinnamon pear Jam makes quick work of this delicious chutney, a perfect accompaniment to the heat and citrus spice blend rubbed onto the tender fish before baking. Serve with simple jasmine rice and your favorite buttered green vegetable.
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!