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

Name: Grilled Halibut with Corn-Coconut Curry Sauce and Grilled Cherry Tomato Chutney
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Cuisine: Indian, Asian
Ingredients: 3 Tbsps ancho chile powder; 1 teaspoon ground chile de arbol; 2 Tbsps canola oil; 6 servings Canola oil; 237 milliliters cider vinegar; 2 Tbsps chopped cilantro; 1 Handful fresh cilantro leaves, for serving; 1 teaspoons coriander seeds; 1 teaspoons cumin seeds; 4 ears corn, grilled and kernels removed; 1 smalls Granny Smith apple, cored and diced; 1 pint grape tomatoes; 1 teaspoon ground cardamom; 1 teaspoon ground cloves; 2 teaspoons ground coriander; 2 teaspoons ground cumin; 2 teaspoons ground fennel; 1 teaspoon ground black pepper; 2 teaspoons ground turmeric; 907 grams large skinless halibut fillet, preferably center cut (about; 1 teaspoon kosher salt; 6 servings Kosher salt and freshly ground black pepper; 2 Tbsps light brown sugar; 1 Zest of lime; 2 Tbsps chopped mint; 1 Handful fresh mint leaves, for serving; 1 small Spanish onion, finely diced; 473 milliliters unsweetened coconut milk; 710 milliliters fish stock or vegetable stock

You can never have too many Indian recipes, so give Grilled Halibut with Corn-Coconut Curry Sauce and Grilled Cherry Tomato Chutney a try. This main course has 755 calories, 34g of protein, and 56g of fat per serving. This recipe covers 38% of your daily requirements of vitamins and minerals. This recipe serves 6. From preparation to the plate, this recipe takes about 1 hour and 45 minutes. A mixture of grape tomatoes, canolan oil, cider vinegar, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the granny smith apple you could follow this main course with the Easy Apple Crisp with Peanut Butter Granola + KIND Granola Giveaway as a dessert. It will be a hit at your The Fourth Of July event. It is a good option if you're following a gluten free, dairy free, and pescatarian diet.

Instructions

Watch how to make this recipe.

Heat the oil in a medium saute pan over high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the onions, apples and Mesa Curry Powder and cook until the onions and apples soften, stirring occasionally, about 5 minutes.

Ingredients you will need

Curry Powder

Apple

Onion

Add the stock, bring to a boil, reduce the heat and simmer, uncovered, for 20 minutes.

Ingredients you will need

Stock

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.

Ingredients you will need

Coconut Milk

Corn

Seasoning

Sauce

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Bowl

Preheat a grill for direct and indirect grilling.

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Grill

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.

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Salt And Pepper

Halibut

Fish

Cooking Oil

Equipment you will use

Grill

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.

Ingredients you will need

Tomato Chutney

Sauce

Coconut

Cherries

Herbs

Corn

Fish

Combine all the spices in a small bowl.

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Spices

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Bowl

Prepare a charcoal grill for direct grilling, high heat.

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Grill

Toss the tomatoes with oil and season with salt and pepper.

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Salt And Pepper

Tomato

Cooking Oil

Transfer to a grill basket and grill until charred and slightly soft, tossing occasionally, about 5 minutes.

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Grill

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.

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Cumin Seeds

Coriander

Vinegar

Glaze

Sugar

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Sauce Pan

Let cool slightly, then pour over the tomatoes. Toss, mashing the tomatoes slightly.

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Tomato

Add the herbs and the zest, toss again, taste and season.

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Herbs

Equipment

Ingredients

Servings:

3Tbsps

ancho chile powder 1teaspoon

ground chile de arbol 2Tbsps

canola oil 6servings

Canola oil 237milliliters

cider vinegar 2Tbsps

chopped cilantro 1Handful

fresh cilantro leaves, for serving 1teaspoons

coriander seeds 1teaspoons

cumin seeds 4

ears corn, grilled and kernels removed 1smalls

Granny Smith apple, cored and diced 1pint

grape tomatoes 1teaspoon

ground cardamom 1teaspoon

ground cloves 2teaspoons

ground coriander 2teaspoons

ground cumin 2teaspoons

ground fennel 1teaspoon

ground black pepper 2teaspoons

ground turmeric 907grams

large skinless halibut fillet, preferably center cut (about 1teaspoon

kosher salt 6servings

Kosher salt and freshly ground black pepper 2Tbsps

light brown sugar 1

Zest of lime 2Tbsps

chopped mint 1Handful

fresh mint leaves, for serving 1small

Spanish onion, finely diced 473milliliters

unsweetened coconut milk 710milliliters

fish stock or vegetable stock

Recommended wine: Pinot Noir, Pinot Grigio, Gruener Veltliner

Halibut works really well with Pinot Noir, Pinot Grigio, and Gruener Veltliner. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Arcane Cellars Pinot Noir Blanc with a 5 out of 5 star rating seems like a good match. It costs about 24 dollars per bottle.

Arcane Cellars Pinot Noir Blanc

Produced from our own estate vines at Wheatland Vineyard, this dry "white" Pinot Noir is produced by pressing off whole cluster Pinot Noir grapes immediately after harvest. The resulting wine has intense floral aromas of honeysuckle, nectarine and gardenia and flavors of honeydew melon, white peaches, and rainier cherry. The wine has a rich, creamy mouthfeel but finishes clean, with notes of wet stone and a crisp flinty minerality.