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Grilled Halibut with Corn-Coconut Curry Sauce and Grilled Cherry Tomato

Are you a seafood lover? If so, this Grilled Halibut with Corn-Coconut Curry Sauce and Grilled Cherry Tomato recipe is a must-try for you. The combination of the grilled halibut with the flavorful curry sauce and charred cherry tomatoes will tantalize your taste buds and leave you wanting more.

Ingredients:

• 4 halibut fillets
• 2 ears of corn, husked
• 1 cup unsweetened coconut milk
• 1 tablespoon Thai red curry paste
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon lime juice
• Salt and pepper to taste
• 1 pint cherry tomatoes
• Olive oil

Instructions:

1. Preheat your grill to medium-high heat.
2. Season the halibut fillets with salt and pepper.
3. Grill the halibut fillets for about 4-5 minutes on each side, or until they are cooked through and flake easily with a fork.
4. While the halibut is cooking, brush the corn with olive oil and grill it for about 8-10 minutes, turning occasionally, until it is charred and cooked through. Remove from the grill and let it cool slightly.
5. Once the corn is cool enough to handle, remove the kernels from the cob and set aside.
6. In a small saucepan, heat the coconut milk over medium heat.
7. Whisk in the Thai red curry paste until it is fully combined.
8. Add the corn kernels, cilantro, lime juice, salt, and pepper to the saucepan.
9. Simmer for about 5 minutes, stirring occasionally, until the sauce has thickened slightly.
10. While the sauce is simmering, toss the cherry tomatoes with olive oil, salt, and pepper.
11. Grill the cherry tomatoes for about 2-3 minutes, or until they are slightly charred and starting to burst.
12. Remove the halibut from the grill and serve it with the corn-coconut curry sauce and grilled cherry tomatoes.
13. Garnish with additional cilantro, if desired.

How to prepare: This Grilled Halibut with Corn-Coconut Curry Sauce and Grilled Cherry Tomato recipe is fairly easy to prepare. Start by preheating your grill to medium-high heat. Season the halibut fillets with salt and pepper, then grill them for about 4-5 minutes on each side. While the halibut is cooking, brush the corn with olive oil and grill it for about 8-10 minutes until it is charred. Once the corn is cool, remove the kernels from the cob and set them aside. In a small saucepan, heat the coconut milk and whisk in the Thai red curry paste. Add the corn kernels, cilantro, lime juice, salt, and pepper to the saucepan, and simmer for about 5 minutes. While the sauce is simmering, grill the cherry tomatoes until they are slightly charred. Finally, serve the halibut with the corn-coconut curry sauce and grilled cherry tomatoes.

Preparation time: This recipe takes approximately 30 minutes to prepare. It may require some additional time for marinating the halibut if desired.

Servings:

This recipe serves 4 people.

Nutrition Facts:

The nutrition facts for this Grilled Halibut with Corn-Coconut Curry Sauce and Grilled Cherry Tomato recipe will vary depending on the specific ingredients and portion sizes used. However, halibut is a lean source of protein and is rich in omega-3 fatty acids, while coconut milk provides healthy fats and important vitamins and minerals. The addition of corn and cherry tomatoes adds fiber, vitamins, and antioxidants to the dish. To get the most accurate nutrition information, it is recommended to use a reliable nutrition calculator or consult with a registered dietitian.

Tips:

- To make the dish spicier, you can add more Thai red curry paste or a pinch of red pepper flakes.
- If you don’t have a grill, you can also cook the halibut fillets in a skillet or bake them in the oven.
- Feel free to customize the recipe by adding other vegetables such as bell peppers or zucchini.
- Serve the grilled halibut with steamed rice or crusty bread to soak up the delicious curry sauce.
- If you prefer a milder flavor, you can reduce the amount of Thai red curry paste used.
- Make sure to adjust the seasoning to your taste preferences and dietary needs.
- For extra freshness, squeeze some lime juice over the dish before serving.

FAQs:

Q: Can I use a different type of fish instead of halibut?
A: Yes, you can use other firm white fish such as cod or grouper as a substitute for halibut in this recipe.

Q: How should I store the leftovers?
A: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop before serving.

Q: Can I make the sauce ahead of time?
A: Yes, you can prepare the sauce in advance and store it in the refrigerator for up to 2 days. Reheat gently before serving.

Q: Can I use frozen corn instead of fresh?
A: While fresh corn is recommended for the best flavor, you can use frozen corn kernels as a substitute if necessary.

Q: Is this recipe gluten-free?
A: Yes, this recipe is gluten-free. However, always double-check the labels of the specific ingredients you use to ensure they are gluten-free.

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