Grilled Halibut With Corn Coconut Curry Sauce And Grilled Cherry Tomato Chutney Food

PAN SAUTEED HALIBUT WITH CURRIED CORN SAUCE AND TOMATO CHUTNEY

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.

CURRY HUMMUS FLAT BREAD WITH TOMATO CHUTNEY

Steps:

• For the tomato chutney: Heat the oil in a large saute pan over medium heat. Add the onions and cook until very soft and slightly caramelized. Add the garlic and cook 30 seconds. Add the tomatoes, 1/4 cup water, the vinegar, sugar, allspice, cinnamon and salt and pepper to taste and cook until the tomatoes soften and the mixture thickens, about 15 minutes. Remove from the heat and stir in the cilantro. Let cool to room temperature.
• For the hummus: Heat the oil in a medium saute pan over medium heat. Add the onions and cook until soft. Stir in the curry powder and cook for 1 minute. Add 1 cup water and cook, stirring constantly, until the water has almost completely evaporated. Stir in the cayenne and cool briefly.
• Put the chickpeas, curried onions, tahini, olive oil, honey and some salt and pepper in a food processor and process until smooth. Add the parsley and pulse to incorporate. Season with the lemon juice and more salt and pepper if needed.
• Heat a charcoal or gas grill to high for direct grilling. Brush the naan with some of the canola oil and season with salt and pepper. Grill until golden brown on both sides and slightly charred.
• Spread each piece of naan with some of the hummus and top with some of the chutney.

SPICED CHERRY TOMATO CHUTNEY

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

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.

BLACKENED CHUTNEY HALIBUT: "CHUTBUT"

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.