Grilled Halibut with Curry Sauce by Bobby Flay

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A critically acclaimed chef spills his BBQ secrets!

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.

bobby flay

Photo credit: BobbyFlay.com

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.

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Grilled Halibut with Curry Sauce by Bobby Flay

The luxurious flavors of this dish make you feel like you are dining at an expensive restaurant.
Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 45 minutes
Yield 6 people
Serving Size
Course Dinner, Main Course
Cuisine Universal
Author SkinnyMs.

Ingredients

Corn-Coconut Curry Sauce

  • 2 tablespoons canola oil
  • 1 Spanish onion small, finely diced
  • 1/2 granny smith apple small, cored and diced
  • 3 tablespoons Mesa Curry Powder recipe follows
  • 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

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

Grilled Cherry Tomato Chutney

  • 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

Instructions

  • For the sauce: Heat the oil in a medium saute pan over high heat. Add the onions, apples and Mesa Curry Powder and cook until the onions and apples soften, stirring occasionally, about 5 minutes. Add the stock, bring to a boil, reduce the heat and simmer, uncovered, for 20 minutes. 
  • 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. 
  • Preheat a grill for direct and indirect grilling. 
  • Brush the halibut on both sides with 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. 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. 
  • Transfer the cooked fish to a large serving platter. Lade over some of the corn-coconut curry sauce. Scatter the herbs over the sauce, and then top with some Grilled Cherry Tomato Chutney.

Grilled Cherry Tomato Chutney:

  • 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.

Nutrition Information

Calories: 518kcal | Carbohydrates: 34g | Protein: 37g | Fat: 29g | Saturated Fat: 18g | Cholesterol: 74mg | Sodium: 978mg | Potassium: 1557mg | Fiber: 8g | Sugar: 16g | Vitamin A: 2362IU | Vitamin C: 24mg | Calcium: 120mg | Iron: 5mg |
SmartPoints (Freestyle): 19
Keywords Seafood

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

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

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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