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

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Corn-Coconut Curry Sauce:

2 tablespoons canola oil

Handful fresh mint leaves, for serving

1 small Spanish onion, finely diced

1/2 small Granny Smith apple, cored and diced

3 heaping tablespoons 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 pounds)

Canola oil

Handful fresh cilantro leaves, for serving

Grilled Cherry Tomato Chutney, recipe follows

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 arbol

1 teaspoon ground cloves

1 teaspoon ground black pepper

1 teaspoon kosher salt

Grilled Cherry Tomato Chutney:

1 pint grape tomatoes

Canola oil

Kosher salt and freshly ground black pepper

1 cup cider vinegar

Handful fresh cilantro leaves, for serving

2 tablespoons light brown sugar

1/2 teaspoon coriander seeds

1/2 teaspoon cumin seeds

2 tablespoons chopped cilantro

2 tablespoons chopped mint

Zest of 1 lime