My wife and I took a little trip down to Clearwater Beach, FL a few weeks ago, and we went out to dinner a couple of times…and we cooked a few times! So, we took a trip to Wards Seafood Market and picked up some fresh fish to cook! Our first meal was a pan fried Red Grouper fillet, and we topped it with a spicy tropical chutney! That said, if you have a blender, you could go one step further and turn the jalapeno pineapple concoction into a sauce, which would also be really good.
For our side dish, we decided to keep with a somewhat tropical theme, and we served our fish over coconut infused jasmine rice with spinach mixed in!
Time: 35 Minutes
Ingredients:
- Grouper Fillet
- Pineapple
- Jalapeno
- Salt
Method:
- Dice your jalapeno and pineapple finely (or puree in a blender if you prefer)
- Heat up a pot with a little butter, and add your jalapeno and pineapple. Cover, and cook until the pineapple starts to break down. Add water as necessary.
- Once your sauce/chutney starts to thicken and form, give your grouper a little salt sprinkle on both sides.
- Heat a shallow pan with some butter or avocado oil, and when it’s hot, add your fish.
- Pan fry on both sides until your fish reaches a minimum internal cooked temperature of 145 degrees F.
- When your chutney is ready, transfer to a bowl, and mash it a little further with a fork.
- Plate your fish, and top it with your chutney.
- Devour, and enjoy!
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