Black Grouper Collar with Mango Chutney

Name: Black Grouper Collar with Mango Chutney
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 2 servings
Ingredients: 8 ounces cleaned grouper collars; 2 teaspoons extra-virgin olive oil; Pinch sea salt; Pinch freshly ground black pepper; 1/2 red onion, diced; 1 teaspoon whole mustard seeds; 1 whole black cardamom pod; 1 teaspoon whole coriander; 1 teaspoon whole cumin; 1 teaspoon diced fresh ginger; 1 clove garlic, diced; 1 jalapeno, seeded and diced; 1/2 cup sugar; 2 tablespoons apple cider vinegar; 1 pound mangoes, peeled and cut into 2-inch cubes; 1 teaspoon kosher salt; Juice of 1 lemon; Fresh cilantro leaves, for garnish; Chopped scallion, for garnish

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Level: Intermediate

Total: 55 min
Active: 35 min

Yield: 2 servings

Level: Intermediate

Total: 55 min
Active: 35 min

Yield: 2 servings

Ingredients

8 ounces cleaned grouper collars

2 teaspoons extra-virgin olive oil

Pinch sea salt

Pinch freshly ground black pepper

1/2 red onion, diced

1 teaspoon whole mustard seeds

1 whole black cardamom pod

1 teaspoon whole coriander

1 teaspoon whole cumin

1 teaspoon diced fresh ginger

1 clove garlic, diced

1 jalapeno, seeded and diced

1/2 cup sugar

2 tablespoons apple cider vinegar

1 pound mangoes, peeled and cut into 2-inch cubes

1 teaspoon kosher salt

Juice of 1 lemon

Fresh cilantro leaves, for garnish

Chopped scallion, for garnish

Directions

Preheat the oven to 450 degrees F.
Rub the collars with 1 teaspoon of the oil, the sea salt and pepper and place on a baking sheet. Roast until the fish is flakey, 15 minutes.
For the chutney, heat a small saucepot set over medium heat and add the remaining 1 teaspoon oil. Add the onions and cook until translucent, about 3 minutes. Add the mustard seeds and cardamom, and lightly toast for 1 minute. Add the coriander and cumin, and toast for 1 minute. Add the ginger, garlic and jalapenos. Add the sugar and vinegar, and bring the liquid to a simmer until the consistency is thick and syrupy, 5 minutes. Add the mangoes and salt, and cook over medium-low heat, until the mangoes break down but are still firm, about 10 minutes. Remove from the heat and add the lemon juice. Cool the chutney to room temperature.
To plate, place the collars on a serving dish and spoon the chutney on top. Garnish with the cilantro and scallions, enjoy!

Cook’s Note

For the chutney, the mangoes should be firm and almost ripe, but still a little green. Store the chutney in a sealed container in the refrigerator for up to 2 weeks.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Michael's Genuine Food and Drink, Miami, FL