Turmeric Dusted Grilled Snapper with Curried Peach Corn Chutney

By: Marge Perry & David Bonom

  • Yield: 2 Servings
  • Cuisine: Indian
  • Course: Dinner



  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 (5-ounce) skinless red snapper or striped bass filets
  • 2 teaspoons olive oil


  • 2 teaspoons olive oil
  • 1/4 cup finely chopped red onion
  • 1 garlic clove, minced
  • 1/3 cup finely chopped red bell pepper
  • 1/4 teaspoon curried powder
  • 1/3 cup finely chopped red bell pepper
  • 1 tablespoon sugar
  • 1/2 cup fresh corn kernels, cut from 1 medium ear
  • 1 medium peach, pitted and cut into 1/4-inch dice
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon salt


  1. Combine the cumin, turmeric, allspice, salt and pepper in a small bowl. Rub the fish with the oil and season all over with the spice mixture.
  2. Heat the Anolon Advanced Divided Grill & Griddle over medium heat. Add the snapper fillets to the grill pan side and cook, turning once, until the fish flakes easily with a fork, about 8-10 minutes. Transfer to a plate.
  3. Meanwhile, after the snapper is on the grill side of the pan, heat the oil in the skillet side. Stir in the onion and garlic and cook 2-3 minutes until somewhat softened. Add the curry powder and cook, stirring, 30 seconds. Add the bell pepper and sugar; cook 1 minute. Stir in the corn and cook 3 minutes. Remove the skillet from the heat when the fish is cooked through, and stir the peach, cilantro, lime juice and salt into the chutney. Spoon chutney over the fish fillets and serve.