Recipe courtesy of Michael's Genuine Food and Drink
Episode: Miami Slice
Print
Total:
55 min
Active:
35 min
Yield:
2 servings
Level:
Intermediate

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.

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