Directions

1. 1

   Prepare the cilantro chutney by adding 1 1/2 cups fresh cilantro, shredded coconut, seeded serrano pepper, ginger, garlic clove, 1 teaspoon curry powder, 2 tablespoons lime juice, 1/4 cup melted coconut oil, 1/2 teaspoon salt, and 2 tablespoons water to a food processor. Pulse until the mixture reaches a smooth consistency, scraping down the sides of the bowl as needed. If the chutney is too thick, add 1 to 2 additional tablespoons of water and pulse again until you reach the desired consistency. Set aside.

2. 2

   Heat your grill to medium-high temperature. In a small bowl, stir together the remaining 1 tablespoon melted coconut oil, remaining 1 teaspoon curry powder, and 1/2 teaspoon salt. Coat all four halibut fillets evenly with this spice mixture on both sides. Lightly brush the grill grate with coconut oil to prevent sticking. Place the halibut fillets on the hot grill and cook for 3 to 4 minutes per side until the fish is well marked with grill lines and flakes easily when tested with a fork, indicating it has reached an internal temperature of 145°F. Transfer the cooked fish to a plate.

3. 3

   While the fish is cooking, place the split rolls cut-side down on the grill and toast until light char marks appear, about 30 seconds to 1 minute per side. Remove to a serving plate.

4. 4

   In a medium bowl, combine the shredded carrots with the remaining 1 tablespoon fresh lime juice and remaining 1/4 cup fresh cilantro. Season the carrot mixture with 1/4 teaspoon salt and toss gently to combine.

5. 5

   Spread a generous portion of the cilantro chutney evenly on both cut sides of each toasted roll. If the chutney appears too dry to spread easily, stir in 1 to 2 additional teaspoons of melted coconut oil. Layer the cilantro-lime carrot mixture and one grilled halibut fillet inside each roll. Serve the sandwiches immediately with sweet potato chips on the side.