Baked Halibut With Thai Lemon-Mint Sauce |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Not too sure where I got it but sounds good. Ingredients:
1 1/2 cups fresh lemon juice, divided |
1 1/2 cups chopped fresh mint leaves, divided |
1/2 cup sugar |
5 teaspoons fish sauce |
3 teaspoons finely grated lemon peel, divided |
1 teaspoon sambal oelek |
3 tablespoons corn oil |
2/3 cup finely chopped lemongrass |
1/2 cup finely chopped shallot |
6 banana leaves, 10x20 inches |
36 ounces halibut fillets |
6 tablespoons unsalted butter, divided |
Directions:
1. Stir 1 cup lemon juice 1/2 cup mint, sugar, fish sauce, 1 teaspoon lemon peel, and chili paste in small bowl until sugar dissolves. Set Thai lemon-mind sauce aside.
2. Mix remaining 1/2 cup lemon juice, 1 cup mint, and 2 teaspoons lemon peel in small bowl. Set mint topping aside.
3. Heat oil in heavy medium skillet over medium-high heat. Add lemongrass and shallots and saute until shallots are slightly softened and golden, about 6 minutes. Cool.
4. Place 1 banana leaf or parchment sheet on work surface. Place 2 tablespoons cold shallot-lemongrass mixture in center of banana leaf. Place 1 fish fillet on lemongrass mixture on bananaa leaf. Sprinkle fish with salt and pepper, top with 1 tablespoon butter; spoon 2 tablespoons mint topping over. Fold 1 short side of banana leaf over fish. Fold long sides inches Roll up to completely enclose fish. Repeat with remaining banana leaves, shallot-lemongrass mixture, fish, butter, and mint topping.
5. Preheat oven to 450°F Place fish packets on rimmed baking sheet and roast until fish is opaque in center, about 10 minutes. Unwrap fish and serve with Thai lemon- mint sauce.
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