This Indian-inspired barbecued fish is glazed with store bought chutney doctored with additional spices. Serve over rice with a side salad or grilled vegetables.

Yield: Serves 4.



  • 1/3 cup mango chutney
  • 2 tbsp canola oil
  • 1 tbsp grated fresh ginger
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 2 cloves garlic, crushed
  • 1 1/2 lb (0.75 kg) cod fillets


  1. Preheat natural gas barbecue on medium heat for 10 to 15 minutes. Meanwhile, using a hand blender, purée all ingredients except cod until smooth.
  2. Place each cod fillet on a piece of heavy-duty foil. Trim each piece of foil so it is slightly larger than fillet.
  3. Spread chutney mixture over cod.
  4. With lid down, cook cod over medium heat on natural gas barbecue for 10 - 12 minutes per inch of thickness or until fish flakes easily with a fork.
Nutritional analysis per serving:


235 calories, 8.1 g fat, 29.3 g protein, 10.2 g carbohydrate, 1.1 g fibre, 620 mg sodium