Save Recipe Print
Total:
1 hr 45 min
Prep:
25 min
Cook:
1 hr 20 min
Yield:
6 servings
Level:
Intermediate
Total:
1 hr 45 min
Prep:
25 min
Cook:
1 hr 20 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Corn-Coconut Curry Sauce:
Mesa Curry Powder:
Grilled Cherry Tomato Chutney:

Directions

Watch how to make this recipe.

Corn-Coconut Curry Sauce:

For the sauce: 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.

Mesa Curry Powder:

Combine all the spices in a small bowl.

Grilled Cherry Tomato Chutney:

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.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Lemon Rosemary Marinated Grilled Halibut

Recipe courtesy of Bobby Flay

5-Ingredient Grilled Halibut Pouches with Corn and Tomatoes

Recipe courtesy of Michelle Dudash

Eds Grilled Halibut

Recipe courtesy of Ed Dersham

Grilled Halibut with BBQ Butter

Recipe courtesy of The Neelys

Grilled Halibut Sandwiches with Chorizo Mayo

Recipe courtesy of Guy Fieri

"Braised" Halibut with Grilled Corn Cakes

Recipe courtesy of Robin Miller

Grilled Halibut Fish Sandwiches with Tartar Sauce

Recipe courtesy of Rachael Ray

Grilled Halibut Steaks on a Bed of Arugula with Tomato Salad and Gremolata

Recipe courtesy of Kate Manchester

Halibut Provencale

Recipe courtesy of Robert Irvine

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories