Prepare to tantalize your taste buds with a dish that perfectly marries the flavors of the ocean and the warmth of the tropics! Bobby Flay's Grilled Halibut with Corn Coconut Curry Sauce and Grilled Cherry Tomato Chutney is not just a meal; it's an experience that will transport you to a sun-soaked beach with every bite. With its vibrant colors and rich, fusion-inspired flavors, this dish is sure to impress your family and friends. Whether you're hosting a summer barbecue or simply looking to elevate your weeknight dinner, this recipe is a must-try. Ready to embark on a culinary adventure? Let's dive into the details!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Fusion
Serves: 4 servings
Ingredients
- 4 halibut fillets
- 1 cup corn kernels
- 1 can coconut milk
- 1 tablespoon curry powder
- 1 pint cherry tomatoes
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Begin by preparing the ingredients. Rinse the halibut fillets under cold water and pat them dry with paper towels. Season both sides of the fillets with salt and pepper to taste.
- In a medium saucepan, combine the corn kernels, coconut milk, and curry powder. Stir well to combine and bring the mixture to a gentle simmer over medium heat. Allow it to cook for about 10 minutes, stirring occasionally, until the corn is tender and the sauce has thickened slightly. Remove from heat and set aside.
- While the curry sauce is simmering, prepare the cherry tomato chutney. Preheat your grill or grill pan over medium-high heat. In a bowl, toss the cherry tomatoes with balsamic vinegar, salt, and pepper to taste.
- Once the grill is hot, add the cherry tomatoes and grill them for about 4-5 minutes, turning occasionally, until they are blistered and softened. Remove from the grill and set aside.
- Next, grill the halibut fillets. Lightly oil the grill grates or brush the fillets with a little oil to prevent sticking. Place the halibut fillets on the grill and cook for about 3-4 minutes on each side, or until the fish is opaque and flakes easily with a fork. Be careful not to overcook the halibut.
- To serve, spoon a generous amount of the corn coconut curry sauce onto each plate. Place a grilled halibut fillet on top of the sauce, and then spoon the grilled cherry tomato chutney over the fish.
- Garnish each plate with fresh cilantro leaves for added flavor and presentation. Enjoy your Grilled Halibut with Corn Coconut Curry Sauce and Grilled Cherry Tomato Chutney!
Tips
- Choose Fresh Ingredients: For the best flavor, opt for fresh halibut fillets and ripe cherry tomatoes. Fresh corn kernels can also enhance the sweetness of the dish.
- Don’t Overcook the Halibut: Halibut cooks quickly on the grill. Keep an eye on it and remove it from the heat as soon as it flakes easily with a fork to prevent it from becoming dry.
- Customize the Spice Level: If you like a bit of heat, consider adding a pinch of cayenne pepper or some chopped fresh chili to the coconut curry sauce for an extra kick.
- Make Ahead: You can prepare the corn coconut curry sauce in advance and reheat it just before serving. This can save you time and allow the flavors to meld even further.
- Experiment with Garnishes: Fresh cilantro adds a lovely touch, but feel free to experiment with other herbs like basil or mint for a unique twist.
- Serve with a Side: This dish pairs beautifully with jasmine rice or a light salad to round out your meal.
- Grill Marks Matter: For those perfect grill marks, ensure your grill is properly preheated before adding the halibut and cherry tomatoes. Enjoy your culinary creation and the delightful flavors of this exquisite dish!
Nutrition Facts
Calories: 455kcal
Carbohydrates: 18g
Protein: 44g
Fat: 25g
Saturated Fat: 19g
Cholesterol: 90mg
