The secret’s in the (grilling) sauce

Salt and freshly cracked black pepper to taste. Prepare all vegetables as described, and place in a large mixing bowl. Combine the cloves, vinegar, sugar, and salt and freshly cracked pepper to taste in a saucepan and bring to a boil over high heat. Pour this mixture over the vegetables, mix very well, let stand until it has reached room temperature, then cover and refrigerate. This mixture will keep, covered and refrigerated, about 3 weeks.

Combine the chutney ingredients in a small bowl and toss until well mixed. Top fish with a spoonful of the chutney, and serve, passing the remaining chutney separately.

Blanch the corn for the salsa: On the stove top, bring a large pan of salted water to a boil, and cook the ears for 1 minute. Drain, and when cool enough to handle, cut the kernels off the cobs.

Combine the corn kernels with all the other salsa ingredients in a bowl and mix well. Set aside.

Spoon salsa over pork and serve, passing any remaining salsa separately.