Grilled fish sandwiches with fresh coriander chutney

Votes: 5

How to Make - Grilled Fish Sandwiches with Fresh Cilantro Chutney

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 550, total fat 29 G., saturated fats 20 G., proteins 33 G., carbohydrates 31 G., fiber 3 G., cholesterol 102 mg, sodium 920 mg, sugar 6 G.

The coconut and coconut oil in this green cilantro chutney add texture and a spreadable consistency perfect for spreading on bread. Plus, the nutty, sweet flavor of the coconut perfectly balances the heat of the serrano peppers and the tangy cilantro. Top the chutney-smeared buns with grilled white fish, a carrot salad, and enjoy a whole host of flavors.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 and 3/4 cups fresh cilantro
1/3 cup unsweetened coconut flakes
1 serrano pepper, seeded
2.5 cm ginger root, cut into circles
1 clove of garlic
2 tsp curry powder
3 tbsp freshly squeezed lime juice (from 1.5 limes)
1/4 cup + 1 tbsp coconut oil, melted, plus more as needed
4 skinless halibut fillets (150-170 g each; 2.5-4 cm thick)
4 soft buns (such as Portuguese), cut in half on the sides
1.5 cups carrots, grated or cut into thin strips
Sweet potato chips, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: halibut, sandwich buns, chutney sauce, cilantro, serrano pepper, ginger root, curry, coconut flakes, carrot

Cooking the dish according to the recipe:

Prepare chutney:

In a food processor, combine 1.5 cups cilantro, coconut, serrano, ginger, garlic, 1 teaspoon curry powder, 2 tablespoons lime juice, 1/4 cup coconut oil, 1/2 teaspoon salt, and 2 tablespoons water. Process until smooth, scraping down the sides of the bowl as needed. Add an additional 1-2 tablespoons of water if the chutney is too thick.
Preheat the grill to medium-high heat. In a small bowl, combine the remaining 1 tablespoon coconut oil, 1 teaspoon curry powder, and 1/2 teaspoon salt. Rub the halibut fillets with the mixture. Lightly brush the grill with coconut oil.

Grill the fish until grill marks appear and the flesh flakes easily with a fork, 3 to 4 minutes per side. Transfer to a plate. Grill the buns until crisp, 30 seconds to 1 minute per side.
In a medium bowl, combine the carrots with the remaining 1 tablespoon lime juice and 1/4 cup cilantro. Sprinkle with 1/4 teaspoon salt. Spread the cilantro chutney on the cut sides of the buns. If the chutney is dry, add another 1-2 teaspoons of coconut oil. Fill the buns with the carrot mixture and halibut. Serve with sweet potato chips.

Categories: