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

  • prep time25 min
  • total time 105 min
  • serves 6
Bobby Flay
Bobby Flay

This dish is bursting with summer flavours, colours and textures and is guaranteed to be a big hit at your dinner table.

35 Ratings
Directions for: Grilled Halibut with Corn-Coconut Curry Sauce and Grilled Cherry Tomato Chutney

Ingredients

Corn-Coconut Curry Sauce

2 Tbsp canola oil

1 small Spanish onion, finely diced

½ small Granny Smith apple, cored and diced

3 heaping Tbsp 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 lbs)

Canola oil

1 handful fresh cilantro leaves, for serving

1 handful fresh mint leaves, for serving

Grilled Cherry Tomato Chutney, recipe follows

Mesa Curry Powder

3 Tbsp ancho chile powder

2 tsp ground coriander

2 tsp ground cumin

2 tsp ground fennel

2 tsp ground turmeric

1 tsp ground cardamom

1 tsp ground chile de arbol

1 tsp ground cloves

1 tsp ground black pepper

1 tsp kosher salt

Grilled Cherry Tomato Chutney

1 pt grape tomatoes

Canola oil

Kosher salt and freshly ground black pepper

1 cup cider vinegar

2 Tbsp light brown sugar

½ tsp coriander seeds

½ tsp cumin seeds

2 Tbsp chopped cilantro

2 Tbsp chopped mint

Zest of 1 lime

Directions

Corn-Coconut Curry Sauce

1. Heat the oil in a medium saute pan over high heat. Add the onions, apples and Mesa Curry Powder and cook until the onions and apples soften, stirring occasionally, about 5 minutes. Add the stock, bring to a boil, reduce the heat and simmer, uncovered, for 20 minutes.

2. Add the coconut milk and three-quarters of the corn kernels. Simmer, uncovered, until slightly thickened, another 25 to 30 minutes. Strain the finished sauce into a large bowl, add the remaining corn and taste for seasoning.

3. Preheat a grill for direct and indirect grilling.

4. Brush the halibut on both sides with oil and sprinkle with salt and pepper. Grill over medium-high heat until slightly charred on the first side, about 4 minutes. Flip and char the other side, another 4 minutes. If the fish is not yet cooked through, rotate the grate (instead of moving the fish) so that the fish is over indirect heat. Cover and cook another few minutes until just cooked through.

5. Transfer the cooked fish to a large serving platter. Lade over some of the corn-coconut curry sauce. Scatter the herbs over the sauce, and then top with some Grilled Cherry Tomato Chutney.

Mesa Curry Powder

1. Combine all the spices in a small bowl.

Grilled Cherry Tomato Chutney

1. Prepare a charcoal grill for direct grilling, high heat.

2. Toss the tomatoes with oil and season with salt and pepper. Transfer to a grill basket and grill until charred and slightly soft, tossing occasionally, about 5 minutes.

3. Combine the vinegar, sugar, coriander and cumin seeds in a small saucepan and bring to a boil. Reduce the heat and simmer until thickened to a glaze, about 10 minutes. Let cool slightly, then pour over the tomatoes. Toss, mashing the tomatoes slightly. Add the herbs and the zest, toss again, taste and season.

See more: Dinner, Fish, Grill, Main, Summer, Tomatoes, Vegetables


https://www.foodnetwork.ca/recipe/grilled-halibut-with-corn-coconut-curry-sauce-and-grilled-cherry-tomato-chutney/16256/

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