Grouper with Tomatillo-and-Green Chile Chutney

Ingredients

• 3/4 pound tomatillos (about 5 large)
• 1 cup chopped onion
• 1 cup sugar
• 1 cup cider vinegar
• 1/2 cup chopped jalapeño pepper
• 1 teaspoon ground red pepper
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 4 (6-ounce) grouper or other firm white fish fillets
• Cooking spray
• Lemon wedges (optional)

Preparation

1. Discard husks and stems from the tomatillos, and chop. Place the tomatillos and the next 8 ingredients (tomatillos through coriander) in a saucepan, and bring to a boil. Reduce heat, and simmer 1 hour or until mixture is thick, stirring occasionally. Spoon chutney into a bowl; cover and chill.
2. Prepare grill or broiler. Place grouper on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until fish flakes easily when tested with a fork. Serve with chutney; garnish with lemon, if desired.