Grilled Halibut with Corn-Coconut Curry Sauce and Grilled Cherry Tomato Chutney (Bobby Flay) Recipe

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Grilled Halibut with Corn-Coconut Curry Sauce and Grilled Cherry Tomato Chutney (Bobby Flay)
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Ingredients
34
Count
Nutrition
639
Calories
Total time
105
Minutes
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Ingredients:

Directions:

  1. Corn-Coconut Curry Sauce:
  2. 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.
  3. 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.
  4. Preheat a grill for direct and indirect grilling.
  5. 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.
  6. 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.
  7. Mesa Curry Powder:
  8. Combine all the spices in a small bowl.
  9. Grilled Cherry Tomato Chutney:
  10. Prepare a charcoal grill for direct grilling, high heat.
  11. 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
  12. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 639.33 Kcal (2677 kJ)
Calories from fat 424.2 Kcal
% Daily Value*
Total Fat 47.13g 73%
Cholesterol 70.7mg 24%
Sodium 714.07mg 30%
Potassium 1063.5mg 23%
Total Carbs 30.04g 10%
Sugars 10.85g 43%
Dietary Fiber 5.1g 20%
Protein 27.59g 55%
Vitamin C 9.7mg 16%
Vitamin A 1.6mg 53%
Iron 34.4mg 191%
Calcium 53.7mg 5%
Amount Per 100 g
Calories 116.31 Kcal (487 kJ)
Calories from fat 77.17 Kcal
% Daily Value*
Total Fat 8.57g 73%
Cholesterol 12.86mg 24%
Sodium 129.91mg 30%
Potassium 193.48mg 23%
Total Carbs 5.46g 10%
Sugars 1.97g 43%
Dietary Fiber 0.93g 20%
Protein 5.02g 55%
Vitamin C 1.8mg 16%
Vitamin A 0.3mg 53%
Iron 6.3mg 191%
Calcium 9.8mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.9
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium

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