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Ingredients

Corn-Coconut Curry Sauce:

• 2 tablespoons canola oil
• 1 small Spanish onion, finely diced
• 1/2 small Granny Smith apple, cored and diced
• 3 heaping tablespoons Mesa Curry Powder, recipe follows
• 3 cups fish stock or vegetable stock
• 2 cups unsweetened coconut milk
• 4 ears corn, grilled and kernels removed
• Kosher salt and freshly ground black pepper
• 1 large skinless halibut fillet, preferably center cut (about 2 pounds)
• Canola oil
• Kosher salt and freshly ground black pepper
• Handful fresh cilantro leaves, for serving
• Handful fresh mint leaves, for serving
• Grilled Cherry Tomato Chutney, recipe follows

Description

Food Network Invites You To Try This Grilled Halibut With Corn-Coconut Curry Sauce And Grilled Cherry Tomato Chutney Recipe From Bobby Flay.

Food Network