Grilled Halibut with Corn Coconut Curry Sauce and Grilled Cherry Tomato Chutney | The Market at Gus’

Ingredients

• 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
• freshly ground black pepper
• 1 large skinless halibut fillet, preferably center cut (about 2 pounds)
• Canola oil
• Handful fresh cilantro leaves, for serving
• Handful fresh mint leaves, for serving
• Grilled Cherry Tomato Chutney, recipe follows
• 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
• 1 pint grape tomatoes
• 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