For the roasted tomato chutney: In a medium saucepot, sweat the onions in a little olive oil over medium heat until translucent, 2 to 3 minutes. Add the raisins, vinegar, brown sugar, garlic, mustard seeds, cinnamon, cumin, ginger, tomatoes and ancho chile and cook on medium heat for about 1 hour. Set aside to cool.
For the risotto: Heat a grill or preheat the oven to 400 degrees F.
Roast the corn in their husks for 10 minutes, rotating every 2 minutes. Remove from the heat and let cool. Remove the husks and cut the kernels from the cob lengthwise. Set aside.
Heat a small saute pan over medium heat and cook the bacon for about 5 minutes, stirring occasionally and making sure it doesn't burn. Remove the bacon with a slotted spoon and set aside.
In a medium or large saucepan, melt 2 tablespoons of the butter on medium heat; add the onions and cook until translucent. In a separate pot, bring the chicken stock to a boil over high heat. Add the rice to the saucepan with the onions and stir to combine. Cook for about 1 minute, then add the white wine and reduce by half, about 5 minutes. Add the boiling chicken stock and cook the rice until al dente (still slightly firm). Fold in the sweet corn, bacon and lobster meat. Finish with the chives, thyme, remaining tablespoon of butter and salt and pepper to taste.
For the roasted grouper: Preheat the oven to 400 degrees F.
In an ovenproof saute pan, heat the olive and vegetable oil over high heat. Sprinkle the fish with salt and pepper and add to the pan. Cook until you have good color on one side, then flip over and place the pan in the oven until seared on both sides and the fish flakes easily with a fork, 7 to 9 minutes.
To serve, place about 1 cup of the risotto in the middle of each plate, Place a piece of fish on top and then spoon on 2 to 3 tablespoons of the chutney.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.