Grilled Halibut with Curry Sauce

Every time I think of summer, my mind races to the smoky flavor of grilled fish, and one dish that captures this feeling beautifully is Grilled Halibut with Curry Sauce. I remember the first time I tried this recipe during a backyard barbecue with friends. The sun was setting, and the aroma of spices wafted through the air, mixing with the laughter and chatter. As the halibut cooked on the grill, its delicate flesh transformed, becoming slightly flaky, while the curry sauce brought a warm, aromatic twist to the dish. Each bite took me straight to a sun-drenched beach, where the ocean breeze dances through palm trees. It was a simple yet elegant dish that turned an ordinary evening into a memorable feast.

What You’ll Need for Grilled Halibut with Curry Sauce

The ingredient selection for Grilled Halibut with Curry Sauce is crucial to achieving that perfect balance of flavors. Each ingredient has a role to play in creating a harmonious dish. The key players include the tender halibut, the aromatic spices in the curry, and the fresh herbs that elevate the dish. Together, they come together to create an unforgettable meal.

• 2 tablespoons canola oil – This oil is ideal for high-heat cooking, helping to achieve a nice sear on the fish.
• 1 Spanish onion, small, finely diced – Adds sweetness and depth to the sauce.
• 1/2 Granny Smith apple, small, cored and diced – Provides a hint of tartness that complements the spices.
• 3 tablespoons Mesa Curry Powder – This is where the magic begins, imparting rich flavors.
• 3 cups fish stock or vegetable stock – A flavorful base for the sauce.
• 2 cups coconut milk, unsweetened – Adds creaminess and balances the spices.
• 4 ears corn, grilled and kernels removed – Sweet and seasonal, enhancing the dish’s freshness.
• Kosher salt – Essential for seasoning to bring out all the flavors.
• Black pepper, freshly ground – Adds subtle heat.
• 2 pounds halibut fillet, skinless, preferably center-cut – The star of the dish, providing lean protein.
• Canola oil – For brushing on the fish before grilling.
• Handful of cilantro leaves, fresh, for serving – Brightens up the dish.
• Handful of mint leaves, fresh, for serving – Adds a refreshing touch.
• Grilled Cherry Tomato Chutney – A tangy accompaniment that contributes delicious flavor.
• 3 tablespoons ancho chile powder – Adds depth and a mild spice to the sauce.
• 2 teaspoons ground coriander – Offers a citrusy undertone.
• 2 teaspoons ground cumin – Adds warmth and earthiness.
• 2 teaspoons ground fennel – Introduces a subtle sweetness.
• 2 teaspoons ground turmeric – Known for its vibrant color and health benefits.
• 1 teaspoon ground cardamom – Adds an exotic flavor.
• 1 teaspoon ground chile de arbol – Provides heat.
• 1 teaspoon ground cloves – Imparts a warm, spicy aroma.
• 1 teaspoon ground black pepper – Enhances overall flavor.
• 1 teaspoon kosher salt – Crucial for seasoning.
• 1 pint grape tomatoes – Sweet and juicy, perfect for grilling.
• Canola oil – For grilling the tomatoes.
• Kosher salt – For seasoning the grilled tomatoes.
• Black pepper, freshly ground – Enhances the tomatoes’ flavor.
• 1 cup cider vinegar – For tanginess in the cherry tomato chutney.
• Handful of cilantro leaves, fresh, for serving – Adds freshness to the dish.
• 2 tablespoons light brown sugar – Balances acidity in the chutney.
• 1/2 teaspoon coriander seeds – Adds texture and flavor.
• 1/2 teaspoon cumin seeds – Enhances the aroma of the chutney.
• 2 tablespoons cilantro, chopped – For garnish.
• 2 tablespoons mint, chopped – For garnish.
• 1 lime zest – For a bright finish.

Recipe Directions for Grilled Halibut with Curry Sauce

The preparation for Grilled Halibut with Curry Sauce is a rewarding experience. Each step brings you closer to a dish that not only delights your taste buds but also fills your kitchen with incredible aromas. Follow these detailed instructions for a perfectly grilled halibut.

1. Start by preparing the sauce. In a medium sauté pan, heat canola oil over high heat. Once hot, add the Spanish onion and Granny Smith apple, followed by Mesa Curry Powder. Stir occasionally and cook for about 5 minutes until the onions are translucent and the apples soften. The mixture should be fragrant and slightly caramelized.

2. Next, pour in the fish stock and bring it to a boil. Reduce the heat and let it simmer uncovered for about 20 minutes. This allows the flavors to meld beautifully.

3. After that, add the coconut milk and three-quarters of the corn kernels. Continue to simmer uncovered, stirring occasionally, until the sauce slightly thickens, which should take around 25 to 30 minutes. You want a nice creamy texture.

4. Once thickened, strain the sauce into a large bowl to remove the solids. Mix in the remaining corn and taste for seasoning, adjusting with kosher salt and black pepper as needed.

5. Now, it’s time to grill the halibut. Preheat your grill for direct and indirect grilling. While it heats up, brush the halibut on both sides with canola oil and season generously with salt and pepper.

6. Place the halibut on the grill over medium-high heat. Grill until slightly charred on the first side, which should take about 4 minutes. You’ll know it’s ready to flip when it releases easily from the grill.

7. Flip the fish and char the other side for another 4 minutes. If the halibut is not cooked through, rotate the grate so that the fish is positioned over indirect heat. Cover and let it cook for a few more minutes until it’s just cooked through. You’re looking for a flaky texture.

8. Once cooked, transfer the halibut to a large serving platter. Ladle over some of the corn-coconut curry sauce, letting it cascade over the fish.

9. Next, scatter the fresh herbs, cilantro and mint, over the sauce for a pop of color and flavor. Then, add the Grilled Cherry Tomato Chutney on top.

10. For the chutney, prepare a charcoal grill for direct grilling over high heat. Toss the grape tomatoes with canola oil and season with salt and black pepper. Grill the tomatoes in a grill basket until they are charred and slightly soft, stirring occasionally, about 5 minutes.

11. In a small saucepan, combine cider vinegar, light brown sugar, coriander seeds, and cumin seeds. Bring to a boil and then reduce the heat to simmer until thickened, around 10 minutes. Let it cool slightly before pouring it over the grilled tomatoes. Toss the tomatoes, mashing them slightly, then add the herbs and lime zest. Mix well and taste for seasoning.

Pro Tips and Tweaks

Enhance your Grilled Halibut with Curry Sauce experience with these professional tips. They will help you perfect the dish and elevate your cooking.

• Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently to avoid overcooking the fish.
• Freezing: You can freeze the curry sauce, but it’s best to grill the fish fresh for optimal texture.
• Pairing: Serve with jasmine rice or quinoa to soak up the delicious sauce and add a grain element to your meal.
• Spice Level: Adjust the amount of ancho chile powder according to your heat preference. Start with less if you’re unsure.
• Herb Variations: Feel free to mix in other fresh herbs like basil or parsley for a different flavor profile.
• Grill Marks: For beautiful grill marks, don’t move the fish too much while it cooks. Let it sit until it’s ready to flip.
• Presentation: Garnish with additional fresh herbs and lime wedges for a visually appealing dish.

How to Serve Grilled Halibut with Curry Sauce

When it comes to serving Grilled Halibut with Curry Sauce, presentation is key. This dish is not only flavorful but also visually stunning, making it perfect for various occasions.

• Side Dishes: Pair it with steamed asparagus or a fresh cucumber salad for a light, refreshing contrast.
• Occasions: This is a fantastic choice for summer barbecues, dinner parties, or even a cozy family meal.
• Storage Tips: If you have leftovers, store them in an airtight container in the fridge for up to two days. Reheat gently on the stovetop.
• Seasonal Pairings: In summer, serve with grilled vegetables. In the fall, you can incorporate roasted squash.
• Plate Presentation: Consider serving the halibut on a vibrant plate to enhance the colors of the dish.
• Garnishing: Finish each plate with a sprinkle of fresh herbs and a wedge of lime for a burst of color and flavor.

FAQ

Conclusion

This Grilled Halibut with Curry Sauce has a unique blend of flavors that transforms your dining experience. It’s a dish that balances the delicate taste of the fish with the robust spices of the curry sauce. I encourage you to give it a try and discover how easy it is to impress your family and friends. Happy cooking!

Grilled Halibut with Curry Sauce

Indulge your cravings with Grilled Halibut with Curry Sauce, a perfect blend of flaky fish and aromatic spices. This easy yet elegant dish makes for a fantastic weeknight dinner, impressing your guests with its vibrant flavors and beautiful presentation. Make it tonight and turn an ordinary meal into an extraordinary experience!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons canola oil
• 1 small Spanish onion, finely diced
• 1/2 small Granny Smith apple, cored and diced
• 3 tablespoons Mesa Curry Powder
• 3 cups fish stock or vegetable stock
• 2 cups coconut milk, unsweetened
• 4 ears corn, grilled and kernels removed
• kosher salt
• black pepper, freshly ground
• 2 pounds halibut fillet, skinless, preferably center-cut (about 1 fillet)
• canola oil
• handful of cilantro leaves, fresh, for serving
• handful of mint leaves, fresh, for serving
• Grilled Cherry Tomato Chutney recipe follows
• 3 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 chile de arbol
• 1 teaspoon ground cloves
• 1 teaspoon ground black pepper
• 1 teaspoon kosher salt
• 1 pint grape tomatoes
• canola oil
• kosher salt
• black pepper, freshly ground
• 1 cup cider vinegar
• handful of cilantro leaves, fresh, for serving
• 2 tablespoons light brown sugar
• 1/2 teaspoon coriander seeds
• 1/2 teaspoon cumin seeds
• 2 tablespoons cilantro, chopped
• 2 tablespoons mint, chopped
• 1 lime zest

Equipment

• Large Pot
• Cutting Board
• Saucepan
• Frying pan
• Grater
• Wooden Spoon
• Chef's Knife

Method

 

1. For the sauce: Heat the canola oil in a medium sauté pan over high heat. Add the Spanish onion, Granny Smith apple, and Mesa Curry Powder and cook until the onions and apples soften, stirring occasionally, about 5 minutes. Add the fish stock, bring to a boil, reduce the heat, and simmer, uncovered, for 20 minutes.
2. 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.
3. Preheat a grill for direct and indirect grilling. Brush the halibut on both sides with canola 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.
4. 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.
5. Transfer the cooked fish to a large serving platter. Ladle over some of the corn-coconut curry sauce. Scatter the herbs over the sauce, and then top with some Grilled Cherry Tomato Chutney.
6. Prepare a charcoal grill for direct grilling, high heat. Toss the grape tomatoes with canola oil and season with salt and black pepper. Transfer to a grill basket and grill until charred and slightly soft, tossing occasionally, about 5 minutes.
7. Combine the cider vinegar, light brown sugar, coriander seeds, 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.

Notes

• Tip 1: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently to avoid overcooking the fish.
• Tip 2: You can freeze the curry sauce, but it’s best to grill the fish fresh for optimal texture.
• Tip 3: Serve with jasmine rice or quinoa to soak up the delicious sauce and add a grain element to your meal.
• Tip 4: Adjust the amount of ancho chile powder according to your heat preference. Start with less if you're unsure.
• Tip 5: Feel free to mix in other fresh herbs like basil or parsley for a different flavor profile.

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Meet Hailey Anderson

My passion is creating food that nourishes your body without sacrificing flavor. I’m our main recipe developer for vibrant salads, smoothies, and feel-good breakfasts. When I’m not blending or chopping, I’m right alongside Brooke and Jenna, helping to cook and test our new dinner and dessert recipes. I’m a firm believer in balance!