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

Ingredients

Corn-Coconut Curry Sauce:

• 2 tablespoons canola oil
• 1 small Spanish onion, finely diced
• ½ small Granny Smith apple, cored and chopped into small pieces
• 3 heaping tablespoons Mesa Curry Powder (recipe provided below)
• 3 cups fish stock or vegetable broth
• 2 cups unsweetened coconut milk
• 4 ears corn, grilled and kernels removed

Season with kosher salt and freshly ground black pepper according to your preference

Halibut:

• 1 large skinless halibut fillet (approximately 2 pounds), preferably center-cut
• Canola oil, for brushing
• Kosher salt and freshly ground black pepper, to season
• A handful of fresh cilantro leaves, for garnish
• A handful of fresh mint leaves, for garnish
• Grilled Cherry Tomato Chutney (recipe provided below)

Mesa Curry Powder:

• 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 árbol
• 1 teaspoon ground cloves
• 1 teaspoon ground black pepper
• 1 teaspoon kosher salt

Mix all the spices together in a small bowl and set aside for use in the sauce.

Grilled Cherry Tomato Chutney:

• 1 pint grape tomatoes
• Canola oil, for grilling
• Adjust the seasoning with kosher salt and freshly ground black pepper according to your desired taste.
• 1 cup apple cider vinegar
• 2 tablespoons light brown sugar
• ½ teaspoon coriander seeds
• ½ teaspoon cumin seeds
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh mint
• Zest of 1 lime

Preparation Instructions

Corn-Coconut Curry Sauce:

1. Place a medium sauté pan over high heat and add the canola oil. Once the oil is hot, add the onions, diced apples, and Mesa Curry Powder. Stir frequently, allowing the onions and apples to soften and become fragrant. This should take around 5 minutes.
2. Pour in the fish stock (or vegetable stock) and bring the mixture to a boil. Once boiling, reduce the heat to a gentle simmer and allow it to cook uncovered for 20 minutes, letting the flavors meld together.
3. Stir in the coconut milk along with three-quarters of the grilled corn kernels. Continue simmering, uncovered, until the sauce thickens slightly, which should take 25 to 30 minutes.
4. Strain the sauce into a large bowl, discarding any solids. Stir in the remaining grilled corn kernels and adjust seasoning with salt and pepper as needed.

Grilling the Halibut:

1. Prepare your grill for both direct and indirect heat cooking. Ensure it is preheated to medium-high temperature.
2. Lightly brush both sides of the halibut fillet with canola oil and season generously with kosher salt and freshly ground black pepper.
3. Place the fish on the grill over direct heat and cook for approximately 4 minutes, or until the first side develops a light char. Flip the fillet carefully and cook for another 4 minutes on the second side.
4. If the fish isn’t fully cooked through, shift it to indirect heat (instead of moving the fish, rotate the grill grate so that the fish is no longer over direct flames). Cover the grill and allow the halibut to cook for a few more minutes until it reaches the desired doneness.
5. Move the cooked fish onto a spacious serving platter, ensuring it remains intact and beautifully presented.

Grilled Cherry Tomato Chutney:

1. Preheat a charcoal or gas grill for direct, high-heat grilling.
2. Toss the grape tomatoes with a small amount of canola oil, ensuring they are lightly coated. Season with salt and black pepper.
3. Transfer the tomatoes to a grill basket and place them over direct heat. Cook, stirring occasionally, until the tomatoes are charred and slightly softened, about 5 minutes.
4. Meanwhile, in a small saucepan, combine the cider vinegar, brown sugar, coriander seeds, and cumin seeds. Bring the mixture to a boil, then reduce the heat and let it simmer until it thickens into a glaze-like consistency, about 10 minutes.
5. Remove the glaze from heat and let it cool slightly before pouring it over the grilled tomatoes. Gently mash the tomatoes to release their juices and mix well.
6. Stir in the chopped cilantro, chopped mint, and lime zest. Toss everything together and adjust seasoning if needed.

Final Assembly & Serving:

1. Ladle some of the Corn-Coconut Curry Sauce over the serving platter.
2. Place the grilled halibut fillet on top of the sauce.
3. Scatter fresh cilantro and mint leaves over the fish for a burst of herbal freshness.
4. Spoon some of the Grilled Cherry Tomato Chutney on top to add acidity, sweetness, and smoky depth.
5. Serve immediately, allowing all the bold flavors to shine in perfect harmony.

Enjoy your grilled halibut with corn-coconut curry sauce and grilled cherry tomato chutney—a dish full of rich, aromatic spices and fresh, vibrant flavors!

Warm up with a comforting bowl from our (soups) section, featuring rich broths and fresh ingredients.

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