Name: Grilled Fish Sandwiches with Cilantro Chutney
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 1 3/4 cups fresh cilantro; 1/3 cup unsweetened shredded coconut; 1 serrano pepper, stemmed and seeded; 1 1-inch piece ginger, cut into coins; 1 clove garlic; 2 teaspoons curry powder; 3 tablespoons fresh lime juice (from 1 1/2 limes); 1/4 cup plus 1 tablespoon coconut oil, melted, plus more as needed; Kosher salt; 4 skinless halibut fillets (5 to 6 ounces each; 1 to 1 1/2 inches thick); 4 soft rolls (such as Portuguese rolls), split; 1 1/2 cups julienned or shredded carrots; Sweet potato chips, for serving

Directions

Make the chutney: Combine 1 1/2 cups cilantro, the coconut, serrano, ginger, garlic, 1 teaspoon curry powder, 2 tablespoons lime juice, 1/4 cup coconut oil, 1/2 teaspoon salt and 2 tablespoons water in a food processor. Pulse until smooth, scraping down the bowl as necessary. Pulse in 1 to 2 more tablespoons water if the chutney is too thick.
Preheat a grill to medium high. In a small bowl, combine the remaining 1 tablespoon coconut oil and 1 teaspoon curry powder, and 1/2 teaspoon salt. Rub all over the halibut fillets. Lightly oil the grill with coconut oil. Grill the halibut until well-marked and the fish flakes easily with a fork, 3 to 4 minutes per side. Remove to a plate. Grill the rolls until charred in spots, 30 seconds to 1 minute per side.
Mix the carrots and remaining 1 tablespoon lime juice and 1/4 cup cilantro in a medium bowl. Season with 1/4 teaspoon salt.
Spread the cilantro chutney on the cut sides of the rolls. (If the chutney is dry, mix in 1 to 2 more teaspoons coconut oil.) Fill the rolls with the carrot mixture and halibut. Serve with sweet potato chips.

Photograph by Andrew Purcell

Grilled Fish Sandwiches with Cilantro Chutney

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