Name: Grilled Halibut with Corn-Coconut Curry Sauce and Grilled Cherry Tomato Chutney
Prep time: 25 min
Cook time: 80 min
Total time: 105 min
Yield: 6 servings
Ingredients: 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; 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; 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

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

Prep Time

25 min

Cook Time

1h 20 min

Yields

6 servings

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

ingredients

Corn-Coconut Curry Sauce

Tbsp canola oil

small Spanish onion, finely diced

small Granny Smith apple, cored and diced

heaping Tbsp Mesa Curry Powder, recipe follows

cups fish stock or vegetable stock

cups unsweetened coconut milk

ears corn, grilled and kernels removed

Kosher salt and freshly ground black pepper

large skinless halibut fillet, preferably center cut (about 2 lbs)

Canola oil

handful fresh cilantro leaves, for serving

handful fresh mint leaves, for serving

Grilled Cherry Tomato Chutney, recipe follows

Mesa Curry Powder

Tbsp ancho chile powder

tsp ground coriander

tsp ground cumin

tsp ground fennel

tsp ground turmeric

tsp ground cardamom

tsp ground chile de arbol

tsp ground cloves

tsp ground black pepper

tsp kosher salt

Grilled Cherry Tomato Chutney

pt grape tomatoes

Canola oil

Kosher salt and freshly ground black pepper

cup cider vinegar

Tbsp light brown sugar

tsp coriander seeds

tsp cumin seeds

Tbsp chopped cilantro

Tbsp chopped mint

Zest of 1 lime

Ingredient Substitution Guide

directions

Step 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.

Step 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.

Step 3

Preheat a grill for direct and indirect grilling.

Step 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.

Step 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.

Step 6

Combine all the spices in a small bowl.

Step 7

Prepare a charcoal grill for direct grilling, high heat.

Step 8

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.

Step 9

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.

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