Grilled Halibut with Corn-Coconut Curry Sauce and Grilled Cherry Tomato Chutney Recipe

Name: Grilled Halibut with Corn-Coconut Curry Sauce and Grilled Cherry Tomato Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; 1 small Spanish onion, finely diced; 1/2 small Granny Smith apple, cored and diced; 3 heaping tablespoons Mesa Curry Powder, recipe follows; 3 cups fish stock or vegetable stock; 2 cups unsweetened coconut milk; 4 ears corn, grilled and kernels removed; Kosher salt and freshly ground black pepper; 1 large skinless halibut fillet, preferably center cut (about 2 pounds); Canola oil; Kosher salt and freshly ground black pepper; Handful fresh cilantro leaves, for serving; Handful fresh mint leaves, for serving; Grilled Cherry Tomato Chutney, recipe follows; 3 tablespoons ancho chile powder; 2 teaspoons ground coriander; 2 teaspoons ground cumin; 2 teaspoons ground fennel; 2 teaspoons ground turmeric; 1 teaspoon ground cardamom; 1 teaspoon ground chile de arbol; 1 teaspoon ground cloves; 1 teaspoon ground black pepper; 1 teaspoon kosher salt; 1 pint grape tomatoes; Canola oil; Kosher salt and freshly ground black pepper; 1 cup cider vinegar; 2 tablespoons light brown sugar; 1/2 teaspoon coriander seeds

Servings: persons

2 tablespoons canola oil
1 small Spanish onion, finely diced
1/2 small Granny Smith apple, cored and diced
3 heaping tablespoons Mesa Curry Powder, recipe follows
3 cups fish stock or vegetable stock
2 cups unsweetened coconut milk
4 ears corn, grilled and kernels removed
Kosher salt and freshly ground black pepper
1 large skinless halibut fillet, preferably center cut (about 2 pounds)
Canola oil
Kosher salt and freshly ground black pepper
Handful fresh cilantro leaves, for serving
Handful fresh mint leaves, for serving
Grilled Cherry Tomato Chutney, recipe follows
3 tablespoons ancho chile powder
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons ground fennel
2 teaspoons ground turmeric
1 teaspoon ground cardamom
1 teaspoon ground chile de arbol
1 teaspoon ground cloves
1 teaspoon ground black pepper
1 teaspoon kosher salt
1 pint grape tomatoes
Canola oil
Kosher salt and freshly ground black pepper
1 cup cider vinegar
2 tablespoons light brown sugar
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
2 tablespoons chopped cilantro
2 tablespoons chopped mint
Zest of 1 lime

1
For the sauce: Heat the oil in a medium saute pan over high heat.
2
Add the onions, apples and Mesa Curry Powder and cook until the onions and apples soften, stirring occasionally, about 5 minutes.
3
Add the stock, bring to a boil, reduce the heat and simmer, uncovered, for 20 minutes.
4
Add the coconut milk and three-quarters of the corn kernels.
5
Simmer, uncovered, until slightly thickened, another 25 to 30 minutes.
6
Strain the finished sauce into a large bowl, add the remaining corn and taste for seasoning.
7
Preheat a grill for direct and indirect grilling.
8
Brush the halibut on both sides with oil and sprinkle with salt and pepper.
9
Grill over medium-high heat until slightly charred on the first side, about 4 minutes.
10
Flip and char the other side, another 4 minutes.
11
If the fish is not yet cooked through, rotate the grate (instead of moving the fish) so that the fish is over indirect heat.
12
Cover and cook another few minutes until just cooked through.
13
Transfer the cooked fish to a large serving platter.
14
Lade over some of the corn-coconut curry sauce.
15
Scatter the herbs over the sauce, and then top with some Grilled Cherry Tomato Chutney.
16
Combine all the spices in a small bowl.
17
Prepare a charcoal grill for direct grilling, high heat.
18
Toss the tomatoes with oil and season with salt and pepper.
19
Transfer to a grill basket and grill until charred and slightly soft, tossing occasionally, about 5 minutes
20
Combine the vinegar, sugar, coriander and cumin seeds in a small saucepan and bring to a boil.
21
Reduce the heat and simmer until thickened to a glaze, about 10 minutes.
22
Let cool slightly, then pour over the tomatoes.
23
Toss, mashing the tomatoes slightly.
24
Add the herbs and the zest, toss again, taste and season.

305

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 34 ingredients. The key ingredients include: 2 tablespoons canola oil, 1 small Spanish onion, finely diced, 1/2 small Granny Smith apple, cored and diced, 3 heaping tablespoons Mesa Curry Powder, recipe follows, and more.

Yes, Grilled Halibut with Corn-Coconut Curry Sauce and Grilled Cherry Tomato Chutney falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Halibut with Corn-Coconut Curry Sauce and Grilled Cherry Tomato Chutney

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