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Grilled Halibut with Corn-Coconut Curry Sauce and Cherry Tomatoes

The bright, rich, warm, colorful flavors in this dish are a feast for the senses. Served over a little brown rice, this is a meal worth celebrating (or celebrating with) anytime of the year!
Prep Time 1 hour
Cook Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Servings 4 - 6
Author Michele Phillips, BaconFatte.com

Ingredients

Mesa Curry Powder:

  • 1 tablespoon curry powder
  • ½ teaspoon sweet curry powder optional
  • ½ teaspoon hot curry powder optional
  • 2 tablespoons ancho chile powder
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 2 teaspoons ground fennel
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cayenne pepper
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground black pepper
  • 1 teaspoon kosher salt

Corn-Coconut Curry Sauce:

  • 2 tablespoons canola oil
  • 1 cup white or yellow onion diced
  • 1 cup Granny Smith apple cored and diced
  • 3 heaping tablespoons Mesa Curry Powder
  • 3 cups apple cider
  • 1, 13.5 ounce can unsweetened coconut milk about 2 cups
  • 3 cups corn kernels - fresh/grilled about 4 medium ears or frozen
  • Kosher salt and freshly ground black pepper

For the Fish

  • 1½ - 2 pounds halibut - skin-on preferably center cut
  • Canola oil
  • Kosher salt and freshly ground black pepper

Sauced Cherry Tomatoes:

  • 2 cups cherry tomatoes halved or quartered if larger
  • 1 tablespoon Canola oil
  • Kosher salt and freshly ground black pepper

Sauce Reduction:

  • 1 cup cider vinegar
  • 2 tablespoons light brown sugar
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 2 tablespoons fresh cilantro leaves or parsley, finely chopped
  • 2 tablespoons fresh mint leaves finely chopped
  • Kosher salt and fresh ground black pepper to taste

Brown Rice

  • ½ - 1 cup per person cooked

Garnishes

  • A big handful of fresh cilantro or parsley leaves, chopped
  • A big handful of fresh mint leaves chopped

Instructions

Mesa Curry Powder:

  1. Measure each of the spices into a small bowl and whisk to combine.

Corn-Coconut Curry Sauce:

  1. If you’re using fresh ears of corn: shuck them and brush very lightly with oil, sprinkle with salt, and grill until lightly charred. Allow grilled corn to cool to the touch, then cut the kernels off the cobs, place them in a bowl and set aside until you’re ready to add them to the sauce.
  2. In a large sauté pan, add the oil and heat over medium to high heat. Add the onions, apples and Mesa Curry Powder, and stir to combine well. Cook for about five minutes or just until the onions and apples begin to soften. Add the apple cider, reduce the heat and simmer, uncovered, for about 20 minutes.
  3. Add the coconut milk and the corn kernels. Stir well to combine and allow sauce to simmer over low heat, uncovered, for about 30 minutes. The sauce will thicken a bit as it cooks. When done, add salt and pepper to taste, cover the corn sauce and set aside while you prepare the rice, tomatoes and fish.

Brown Rice

  1. Prepare about ½ - 1 cup per person. Cook according to directions on package. Season lightly with salt and pepper, if desired, and sprinkle in some chopped herbs to scent the rice. Keep covered and warm until served.

Cherry Tomato preparation:

  1. Prepare grill for medium heat.
  2. In a glass bowl, add the tomatoes, oil, salt and pepper, and toss to coat. Pour the seasoned cherry tomatoes into a grill pan and grill for about 5 minutes until tomatoes are lightly cooked. Make sure to toss or stir the tomatoes a few times while cooking to avoid burning.

Sauce for the Tomatoes:

  1. In a small sauce pan, add the vinegar, brown sugar, and ground coriander and cumin, and bring to a boil. Reduce heat and simmer for about 10 minutes – stirring often – until sauce reduces to the consistency of a thick glaze. Allow the sauce to cool slightly, and then combine sauce and tomatoes in a bowl. Mash the tomatoes lightly while you stir to combine their juice and the sauce. Add the finely chopped cilantro (or parsley) and mint, stir well and season to taste.

Halibut:

  1. Prepare grill for medium to medium-high heat.
  2. Brush or rub both sides of the halibut with oil and season with salt and pepper. Place halibut skin-side up – on the grill for about five minutes or until fish begins to turn opaque. Then carefully turn the fish and finish cooking to an internal temperature of 145 degrees.

To Serve:

  1. Prepare a large serving platter with a layer of cooked brown rice (½ - 1 cup per person). Place the halibut on top of the rice, and spoon plenty of corn-coconut curry sauce over the top. Sprinkle chopped herbs over the top of the sauce, and then spoon the sauced cherry tomatoes over the top of everything. Add a few more chopped herbs if you want, then stand back and admire the beautiful dish before you for a moment. Enjoy!

Recipe Notes

*Prepare the Mesa Curry Powder ahead of time. Place it in a covered container, and keep it on hand for this recipe and others.
*Both the corn-coconut curry sauce and the sauced tomatoes can be prepared ahead of time. Just place in a covered bowl at room temperature for up to a few hours if serving the same day, or refrigerate overnight and warm to serve.
*To shorten the time needed to grill fresh ears of corn, place the ears on a microwave-safe plate and microwave them on High for about 5 minutes to begin the cooking process. Then, grill them for another 10 minutes or so, turning once or twice, until grilled/charred to taste.
*Prepare the fish and the rice just before serving for best flavor and texture.