Best Baked Fish With Thai Lemon Mint Sauce Recipes

Baked Halibut With Thai Lemon-Mint Sauce image

Provided by Borealis Beegirl

Categories Halibut

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

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

Steps:

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.
Mix remaining 1/2 cup lemon juice, 1 cup mint, and 2 teaspoons lemon peel in small bowl. Set mint topping aside.
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.
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.
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.

Nutrition Facts : Calories 466.2, Fat 18.9, SaturatedFat 8.3, Cholesterol 100.8, Sodium 510.2, Carbohydrate 27.6, Fiber 0.9, Sugar 18.4, Protein 47.1

Baked Fish with Thai Lemon Mint Sauce image

Provided by Clark Frasier

Yield Makes 6 servings

Number Of Ingredients 12

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 (such as nam pla or nuoc nam)*
3 teaspoons finely grated lemon peel, divided
1 teaspoon hot chili paste (such as sambal oelek)*
3 tablespoons corn oil
2/3 cup finely chopped lemongrass** (bottom 3 inches of about 6 stalks)
1/2 cup finely chopped shallots
6 banana leaves, each leaf cut into 10-inch-wide, 20-inch-long piece** or six 10-inch-wide, 20-inch-long pieces of parchment paper
6 6-ounce halibut fillets (1 1/4 to 1 1/2 inches thick)
6 tablespoons (3/4 stick) unsalted butter,divided

Steps:

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-mint sauce aside.
Mix remaining 1/2 cup lemon juice, 1 cup mint, and 2 teaspoons lemon peel in small bowl. Set mint topping aside.
Heat oil in heavy medium skillet over medium-high heat. Add lemongrass and shallots and sauté until shallots are slightly softened and golden, about 6 minutes. Cool.
Place 1 banana leaf or parchment sheet on work surface. Place 2 tablespoons cooled shallot-lemongrass mixture in center of banana leaf. Place 1 fish fillet on lemongrass mixture on banana 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 in. Roll up to completely enclose fish. Repeat with remaining banana leaves, shallot-lemongrass mixture, fish, butter, and mint topping.
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.