Directions

Heat butter in a medium saucepan over medium heat. Add onions and green apples and
cook until soft. Add garlic and cook for 1 minute. Add curry powder and cook for 5 minutes. Add stock,
bring to a boil, reduce heat and simmer for 1 hour. Strain stock into a clean medium saucepan. Add the corn
to the stock and cook for 30 minutes, covered. Place the cream in a small saucepan and cook until reduced by
half. Add the reduced cream to the stock and simmer, covered for 10 minutes. Season with salt and
pepper.

Ingredients

Halibut:
4 (6-ounce) halibut fillets
Olive oil
Salt and freshly ground pepper

Directions

Heat a large saute pan or grill pan over high
heat. Brush halibut with the oil and season with salt and pepper to taste. Cook the halibut for 3 minutes on
each side. Serve with corn sauce and tomato chutney.

Ingredients

Tomato Chutney:
6 plum tomatoes, peeled and diced
1/2 cup chopped yellow onions
2 cloves garlic, finely chopped

2 tablespoons light brown sugar
1/4 cup white wine vinegar
1/4 cup golden raisins
Salt

Directions

Place all ingredients in a small saucepan and bring to a boil. Reduce heat
and let simmer for 30 minutes, season with salt. Serve at room
temperature.

Ingredients

Curry Powder:
2 tablespoons ancho chile powder
1 teaspoon cayenne
1 tablespoon ground cumin seed
2 tablespoons ground coriander seed
1 tablespoon ground fenugreek seed
2 teaspoons ground cardamom seed
1 tablespoon turmeric
2 teaspoons ground ginger
1 tablespoon ground black peppercorns
1 teaspoon ground cloves

In a bowl combine all curry powder ingredients.

Curried Corn Sauce:

Directions

2 tablespoons unsalted butter
1/2 cup chopped red onion
1 green apple, peeled, cored and diced
1 tablespoon minced garlic
3 tablespoons curry powder
4 cups fish stock
1 cup frozen corn kernels, thawed
1 cup heavy cream
Salt and freshly ground pepper