Halibut with Curried Corn Sauce and Tomato Chutney

Prep Time: 20 minutes
Cook Time: 1 hours 52 minutes
Total Time: 2 hours 12 minutes


Curry Powder:

  • 2 tablespoons ancho chile powder
  • 1 teaspoon cayenne
  • 1 tablespoon ground cumin seed
  • 2 tablespoons ground coriander seed
  • 1 tablespoon ground fenugreek seed
  • 2 teaspoons ground cardamom seed
  • 1 tablespoon turmeric
  • 2 teaspoons ground ginger
  • 1 tablespoon ground black peppercorns
  • 1 teaspoon ground cloves

Tomato Chutney:

  • 6 plum tomatoes, peeled and diced
  • 1/2 cup chopped yellow onions
  • 2 cloves garlic, finely chopped
  • 2 tablespoons light brown sugar
  • 1/4 cup white wine vinegar
  • 1/4 cup golden raisins
  • Salt

Curried Corn Sauce:

  • 2 tablespoons unsalted butter
  • 1/2 cup chopped red onion
  • 1 green apple, peeled, cored and diced
  • 1 tablespoons minced garlic
  • 3 tablespoons curry powder
  • 4 cups fish stock
  • 1 cup frozen corn kernels, thawed
  • 1 cup heavy cream
  • Salt and freshly ground pepper


  • 4 halibut fillets, 6 ounces each
  • Olive oil


In a bowl combine all curry powder ingredients.

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.


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.