Recipe courtesy of Bobby Flay

Pan Sauteed Halibut with Curried Corn Sauce and Tomato Chutney

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  • Level: Advanced
  • Total: 2 hr 15 min
  • Prep: 15 min
  • Cook: 2 hr
  • Yield: 4 servings
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Ingredients

Halibut:

Tomato Chutney:

Curried Corn Sauce:

Curry Powder:

Directions

  1. 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.

Tomato Chutney:

  1. 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.

Curried Corn Sauce:

  1. 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.

Curry Powder:

  1. In a bowl combine all curry powder ingredients.

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