Recipe by Cooking Light April 1998


Credit: Becky Luigart-Stayner; Styling: Mike Jones

Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

411 calories; calories from fat 7%; fat 3g; saturated fat 0.5g; mono fat 0.5g; poly fat 1g; protein 34.7g; carbohydrates 63.8g; fiber 1.3g; cholesterol 63mg; iron 2.4mg; sodium 388mg; calcium 71mg.