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

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I love curry things but this one didn't quite hit the spot. And I generally LOVE Bobbys recipes. Some of us thought it was ok, and some of us didn't like it. Mixed bag.

I found it a bit sharp in flavour. We added more salt and some cream, which smoothed it out a bit but it was still a bit harsh, rather than a tangy sweet curry, which it should have been. I also didn't really think the corn added much to it in the end. Although, I drained the corn off to make the sauce smooth and put the 'curried corn' out in a separate bowl and everyone loved that!

Also, the tomato chutney was gorgeous. Great flavours and very easy to make. I kept this part of the recipe to use with something else.

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This dish is fantastic. I love the flavors, and it wasnt difficult to do. There were a lot of steps but it was worth it for the end result. The cooking time is accurate though. I used monk fish for this recipe and pan seared it instead of using the grill. I also used frozen corn since fresh corn isnt available in PA at this time of year.

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Excellent! Time consuming but worth it the taste are amazing! I used cod which was perfect.

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This recipe was amazing. I did mine with Cod fish and it was wonderful. The sauces are easy to make, but it is time consuming. Unless you have an enormous grill like Bobby, you have to cook things in phases. I started with the corn since it was to be used in the coconut curry sauce. Then the tomatoes, and finally the fish.

A quick tip. If you do not have all of the seasonings that are called for in this recipe try to shop in a market that sells bulk spices. You can buy just the amount you need for pennies instead of paying over $5.00 per jar of each spice.

The curry sauce is amazing on the fish, and when it is paired with the tomato chutney it explodes in your mouth. I would definitely make this again, but next time I will serve it at a dinner party and knock their socks off!