BAKED HALIBUT WITH THAI LEMON-MINT SAUCE

Baked Halibut With Thai Lemon-Mint Sauce image

Provided by Borealis Beegirl

Categories Halibut

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

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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