Summer Fruits

Pan-Seared Snapper with Grits and Charred Tomato Chutney

MAKES 4 SERVINGS

Whip up a batch of this sweet and smoky tomato chutney on Sunday to make this meal a weeknight treat.

CHUTNEY

3 tablespoons vegetable oil, divided
¼ cup minced fresh onion
2 cloves garlic, minced
4 cups cherry tomatoes
¼ cup water
1 tablespoon red wine vinegar
¾ teaspoon kosher salt
½ teaspoon sugar
¼ teaspoon ground red pepper
¼ teaspoon turmeric

GRITS

3½ cups chicken broth, divided
1 cup heavy whipping cream
2 teaspoons chopped fresh thyme
1 teaspoon kosher salt
¼ teaspoon ground black pepper