Grilled fish sandwiches with fresh coriander chutney

Ingredients:

• 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

Preparation:

1. 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.
2. 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.
3. 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.
4. 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.