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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.
SPICE RUB
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!