Pan-Roasted Broomtail Grouper with Maine Lobster, Sweet Corn and Bacon Risotto and Tomato Chutney

Roasted Tomato Chutney:

1/2 Spanish onion, diced

Olive oil, for sweating onions

1 cup golden raisins

1 cup apple cider vinegar

1/4 cup brown sugar

1 teaspoon minced garlic

1/2 teaspoon mustard seeds

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cumin

1/4 teaspoon ground ginger

6 canned roasted Roma tomatoes

1 dried ancho chile

Risotto:

3 ears sweet corn, silks removed, husks intact

2 tablespoons chopped smoked bacon, such as Nueske's

3 tablespoons unsalted butter

1 Spanish onion, diced

3 cups chicken stock

8 ounces Arborio rice

2 cups dry white wine

4 ounces Maine lobster meat (claw and knuckle meat)

1 teaspoon chopped fresh chives

1 teaspoon chopped fresh thyme

Salt and freshly ground black pepper

Roasted Grouper:

1 tablespoon olive oil

1 tablespoon vegetable oil

Six 7-ounce portions broomtail grouper (or any variety of grouper or snapper)

Salt and freshly ground black pepper