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Photo: Becky Luigart-Stayner; Styling: Mike Jones Photo by: Photo: Becky Luigart-Stayner; Styling: Mike Jones

Grouper with Tomatillo-and-Green Chile Chutney

Cooking Light APRIL 1998

  • Yield: 4 servings (serving size: 5 ounces fish and about 1/3 cup chutney)


  • 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)


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.

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.

Nutritional Information

Amount per serving
  • Calories: 411
  • Calories from fat: 7%
  • Fat: 3g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 1g
  • Protein: 34.7g
  • Carbohydrate: 63.8g
  • Fiber: 1.3g
  • Cholesterol: 63mg
  • Iron: 2.4mg
  • Sodium: 388mg
  • Calcium: 71mg

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Grouper with Tomatillo-and-Green Chile Chutney Recipe