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Caribbean Spice Rubbed Grouper with Pear Cinnamon Chutney

Caribbean Spice Rubbed Grouper with Pear Cinnamon Chutney

Guest Recipe from Camine Pappas | I Feel Like Cooking

The Cinnamon pear Jam makes quick work of this delicious chutney, a perfect accompaniment to the heat and citrus spice blend rubbed onto the tender fish before baking. Serve with simple jasmine rice and your favorite buttered green vegetable.

  • 1 lb. fresh Grouper
  • 2 T salted butter
  • 2 T olive oil
  • Handful of fresh cilantro for serving


  • ¼ t ground ginger
  • 1/8 t ground nutmeg
  • ½ t ground coriander
  • ¼ t cinnamon
  • Dash of ground cardamom
  • ¼ t cayenne pepper
  • 1 t kosher salt
  • ¼ t ground black pepper
  • 1 heaping t orange zest

  • 1 crimson pear diced into small pieces (Don’t peel. That’s what makes it pretty!)
  • 1/3 diced sweet onion
  • 1 T fresh squeezed orange juice
  • ¼ C rice wine vinegar
  • ¼ C Ravens Nest Cinnamon Pear Jam
  • 1 ½ t packed brown sugar
  • Dash of kosher salt



Mix all spice rub ingredients together with a fork to fully incorporate zest. Cut Grouper into 5 ounce filets, pat dry of any moisture. Rub with the olive oil and then rub with the spice rub generously applying to all sides. Lay into a parchment lined baking dish about 2 inches apart. Put a small amount of butter on top of each filet. Bake at 425 degrees F until done, about 10-12 minutes. (TIP: make sure Grouper is room temperature before cooking for more even cooking.)

In a small saucepan add all chutney ingredients including the rind of the small orange you used to obtain zest and juice. Simmer on low for about 5 minutes. Remove rind. Set aside to serve atop fish.

Serve with your favorite rice and steamed greens and a generous amount of cilantro.

Note: Chutneys have a huge range of serving options. Excellent on grilled chicken, pork loin roast, mahi, or even a turkey sandwich with mayonnaise and crisp lettuce!