Grilled Halibut with Curry Sauce by Bobby Flay

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We love his boyish good looks and, it goes without saying, his yummy BBQ recipes, but Bobby Flay is perhaps best known for his role in the Food Network television series “Iron Chef: America.” Long before the series aired, though, he was a critically-acclaimed chef and restaurateur and an award-winning author. He opened his first restaurant, Mesa Grill, in 1991. Two years later he opened Bolo Restaurant & Bar and received the coveted James Beard Foundation’s Rising Star Chef of the Year. Nearly 15 years after the first Mesa Grill opened in New York, Flay brought his unique brand of cooking to Caesar’s Palace in Las Vegas. Since then, Flay has opened several restaurants throughout the world, including Bar Americain, Bobby Flay Steakhouse, and Mesa Grill Bahamas.

Flay is one of the best known chefs featured on the Food Network, the Cooking Channel, and the NBC network. He shares his knowledge and passion for cooking in his cookbooks, too. Flay prides himself on the uniqueness of his recipes and of all his projects, but especially loves owning and operating his restaurants.

Learn more about Bobby Flay at his official website.

Also, be sure to check out our list of other deliciously nutritious celebrity recipes in our Celebrity Chef Recipe Round-Up.

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Fans of Bobby Flay recipes will love this grilled halibut dish. It combines the smooth meatiness of halibut with the kicked-up flavors for which Bobby is known. Unlike many of his unorthodox Mexican flavored dishes, this recipe has a touch of Indian flair with the coconut curry sauce. It is a great option for those just getting used to curries and chutneys, or those who want to try fish, but who dislike the overly fishy taste.

This grilled halibut recipe combines the tender fish with a corn coconut curry sauce and tomato chutney, flavors that seem complicated, but work well together. Despite its elaborate title, the dish is fairly easy to create, making it ideal for a romantic dinner for two or if you are entertaining a larger group. You can even make extra sauce and use it later on chicken or mixed with rice.

Grilled Halibut with Corn Coconut Curry Sauce and Grilled Cherry Tomato Chutney, by Bobby Flay


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

Mesa Curry Powder:
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
Combine all the spices in a small bowl.

Grilled Cherry Tomato Chutney:
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

For the complete recipe for Bobby’s Grilled Halibut with Corn Coconut Curry Sauce and Grilled Cherry Tomato Chutney, click here.

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