Marinated Rock Fish With a Spicy Mango Chutney

Cilantro & Lime Yogurt Marinated Rock Fish With a Spicy Mango Chutney

By Chef Trev


Yogurt Marinade:

2lbs Rock Fish filets (Black Grouper)

2 limes (zest & juice)

1 tsp. Worcestershire sauce

1 tsp. garlic powder

1 tsp. cumin powder

1 tsp. smoked paprika

1-cup plain yogurt

½ bunch cilantro (chopped)

Salt & Pepper


Chutney Marinade:

3 Lg shallots (peeled & minced)

2 cloves garlic (minced)

1 tbs ginger (peeled & minced)

1 tps mustard seeds (whole)

½ cup golden raisins

4 ripped mangos (peeled, cored & diced)

½ jalapeno (finely diced)

½ tsp nutmeg

½ cup granulated sugar

¼ cup red wine vinegar

Salt & pepper



For the marinade, in a medium size mixing bowl add in all of your ingredients and mix well. Next add in your rockfish filets to the marinade. Coat well and set in the fridge for 2 hours (for best results marinate for 24 hours).

To cook the fish you can either grill it or bake it. Either way, first remove all excess yogurt than roast it in the oven or grill it. For the grill make sure you spray the fish and the grill good before grilling so the fish would not stick.

The first step for the mango chutney is to combine the sugar and vinegar in a medium size saucepot and bring to a boil (constantly stir until sugar dissolves). Once at a boil turn the heat down to a simmer and add in the remaining ingredients. Cook slowly for about 45- 1 hour while stirring often. Once the texture is slightly thicken and syrupy it is ready. Remove from the heat and set aside to cool. To serve top the fish with the spicy mango chutney and enjoy!!! Que Aproveche!!!

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Mango Chutney

Chef Trevor is a Bermudian chef currently living in Barcelona, Spain. Trevor began his exciting career in Miami Florida at Azul Restaurant in the Mandarin Oriental hotel group. Before following his dream of being a chef in Barcelona, Trevor worked at Sweetsaak Bakery, Coral Beach, The Spirit of Bermuda, and was also involved in the opening of Red Steak house.