Red Curry Rubbed Grilled Halibut With Curry Vinaigrette Recipe

Ingredients

• For the Curry Paste:
• 3 dried guajillo, California, or pasilla chilies, stemmed and seeded (20g)
• 3 medium cloves garlic, roughly chopped (15g)
• 1 medium shallot, peeled and roughly chopped (30g)
• 1 to 3 fresh red Thai bird chilies (to taste), roughly chopped
• 1/2 large bunch cilantro stems (about 1/2 ounce; 15g), roughly chopped
• 1 stalk fresh lemongrass, bottom 3 to 5 inches only (40g), tough outer leaves removed and discarded, tender core thinly sliced
• 1 (1-inch) knob ginger, peeled
• 1/2 teaspoon (2g) freshly ground white or black pepper
• Kosher salt
• For the Fish:
• 4 tablespoons (60ml) extra-virgin olive oil, divided
• 1 tablespoon (15ml) fresh juice from 1 lemon
• 1/4 cup (60g) chopped fresh mint and/or cilantro, plus more for garnish if desired
• 4 (5- to 6-ounce) halibut fillets (see note)
• Nonstick spray or vegetable oil, for greasing grill

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