Roasted Whole Snapper with Mango Pepper Chutney

1-3 lb whole red snapper, scaled and cleaned
½ cup tamarind nectar
3 Tbsp. olive oil
sea salt
black pepper, freshly cracked
1-2" piece fresh ginger, thinly sliced
10 sprigs fresh cilantro
1 lime, thinly sliced
1 recipe Mango and Fresh Pepper Chutney

Heat oven to 425°F.

Rinse fish, and pat dry. Drizzle with tamarind nectar and oil; season inside and out with salt and pepper.

Stuff fish with ginger, cilantro, and lime. Place in roasting pan, and roast until flesh is white, opaque, and moist, about 30 minutes.

Place on platter. Spoon hot chutney over fish.

Makes 4 servings.