Turmeric Dusted Grilled Snapper with Curried Peach Corn Chutney

By Marge Perry & David Bonom
This sophisticated and healthful dish can be made in a single divided pan which allows you to both grill and cook in a skillet at the same time (with only one pan to clean at the end of dinner!)
  • Course: Dinner


  • chopped fresh cilantro
  • Chutney
  • finely chopped red bell pepper
  • finely chopped red onion
  • fresh corn kernels
  • fresh lime juice
  • garlic clove
  • Ground Allspice
  • ground black pepper
  • ground cumin
  • ground turmeric
  • olive oil
  • peach
  • Salt
  • skinless red snapper or striped bass filets
  • Snapper:
  • sugar


  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 divided skillet 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