Best Grilled Halibut With Corn Coconut Curry Sauce And Grilled Cherry Tomato Chutney Recipes

Blackened Chutney Halibut:

Provided by Food Network

Time 1h20m

Yield 6 servings

Number Of Ingredients 22

6 halibut fillets, cut to 1/2 to 3/4-inch thickness (1/2 pound to 1 pound per person)
Cajun Spice, recipe follows
1 stick butter, clarified
Mango Chutney, recipe follows
2 to 3 teaspoons cayenne pepper, to taste
1 teaspoon dry mustard
2 teaspoons garlic powder or granulated garlic
2 teaspoons onion powder
1 teaspoon celery salt
1/2 teaspoon ground thyme
1 teaspoon ground pink or white pepper peppercorns
1 teaspoon ground black pepper
1 teaspoon salt
2 tablespoons fresh ginger, minced
2 to 4 fresh mangoes, chopped (can substitute kiwi, peach or cantaloupe)
1 cup dried cranberries (recommended: Craisins)
1 small lemon, zested
1 cup brown sugar
1 cup cider vinegar
Dash ground cloves
1/2 teaspoon ground coriander
1 teaspoon ground cinnamon

Steps:

Heat a cast iron skillet directly over hot coals in a barbecue until smoky hot. Alternatively, heat the skillet on the stove over high heat until very hot. Sprinkle Cajun Spice on the fish, or, for a more robust flavor, dredge the fillets in the Cajun Spice, coating both sides of fish. When the pan is hot, pour approximately 2 tablespoons of clarified butter into pan, and reduce heat to medium-high. Carefully add as many fillets as will fit in the skillet, leaving at least 1/2-inch in between each. Cook the fish for approximately 2 minutes on the first side, and then flip the fillets with a fish spatula. While flipping the fish, add another 1 to 2 tablespoons clarified butter to the pan, and sear the fish on the second side for 1 to 2 minutes, or until the fish is cooked through. Repeat with remaining fish fillets, adding more butter as needed.
Serve the halibut on a bed of white or wild rice. Pour the Mango Chutney over the fish, and serve with a green salad on the side.
Combine all ingredients together in a bowl, stirring until well mixed. Set aside for dredging fish fillets.
Add all ingredients to a medium non-reactive saucepan. Simmer over low heat for 30 minutes. Set aside, and keep chutney warm until ready to serve.

Pan Sauteed Halibut with Curried Corn Sauce and Tomato Chutney image

Provided by Bobby Flay | Bio & Top Recipes

Categories main-dish

Time 2h15m

Yield 4 servings

Number Of Ingredients 30

4 (6-ounce) halibut fillets
Olive oil
Salt and freshly ground pepper
Tomato Chutney, recipe follows
Curried Corn Sauce, recipe follows
6 plum tomatoes, peeled and diced
1/2 cup chopped yellow onions
2 cloves garlic, finely chopped
2 tablespoons light brown sugar
1/4 cup white wine vinegar
1/4 cup golden raisins
Salt
2 tablespoons unsalted butter
1/2 cup chopped red onion
1 green apple, peeled, cored and diced
1 tablespoon minced garlic
3 tablespoons curry powder
4 cups fish stock
1 cup frozen corn kernels, thawed
1 cup heavy cream
2 tablespoons ancho chile powder
1 teaspoon cayenne
1 tablespoon ground cumin seed
2 tablespoons ground coriander seed
1 tablespoon ground fenugreek seed
2 teaspoons ground cardamom seed
1 tablespoon turmeric
2 teaspoons ground ginger
1 tablespoon ground black peppercorns
1 teaspoon ground cloves

Steps:

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.
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.
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.
In a bowl combine all curry powder ingredients.

Spiced Cherry Tomato Chutney image

Provided by Jamie Oliver

Time 1h5m

Number Of Ingredients 13

1 onion, finely chopped
2 cloves garlic, chopped
2 to 4 small red chilies, crumbled
Large pinch coriander seeds, pounded
2 cloves, pounded
1/2 teaspoon nutmeg, pounded
Small pinch cumin, pounded
Olive oil
4 anchovy fillets
3 ounces ripe red cherry tomatoes, washed, whole
1 pound 4 ounces brown sugar
8 good lugs vinegar (preferably red wine)
Salt and freshly ground black pepper

Steps:

Slowly fry the onions, garlic and spices in a little olive oil soft and translucent. Add the anchovies and cherry tomatoes (which you can blanch and remove the skins first if you like.) Shake around and add the sugar, vinegar and salt and pepper at this point. Bring to the boil, stir and simmer gently for 30 minutes before seasoning well to taste and transfer to a few small, sterilized airtight jars, rather than a large one, and seal. If unopened, the chutney will improve in flavor and last up to a year in your cupboard. Once opened, keep in your refrigerator for 1 to 2 months.;

Grilled Cherry Tomato Chutney image

Provided by Bobby Flay

Categories condiment

Time 25m

Yield 6 servings

Number Of Ingredients 10

1 pint grape tomatoes
Canola oil
Kosher salt and freshly ground black pepper
1 cup cider vinegar
2 tablespoons light brown sugar
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
2 tablespoons chopped cilantro
2 tablespoons chopped mint
Zest of 1 lime

Steps:

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.