Grilled Halibut with Corn-Coconut Curry Sauce and Grilled Cherry Tomato Chutney
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.
Watch how to make this recipe.
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.
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.
Preheat a grill for direct and indirect grilling.
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.
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.
Combine all the spices in a small bowl.
Prepare a charcoal grill for direct grilling, high heat.
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.
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.
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 BlancProduced 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.