Name: Baked Fish with Thai Lemon Mint Sauce
Yield: Makes 6 servings
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 (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

A delicious balance of tangy, sweet, and spicy.

Do ahead:

Can be made 2 hours ahead. Chill.

Recipe information

Yield
Makes 6 servings

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 (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

Preparation

Step 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-mint sauce aside.
Step 2
Mix remaining 1/2 cup lemon juice, 1 cup mint, and 2 teaspoons lemon peel in small bowl. Set mint topping aside.
Step 3
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.
Step 4
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.
Step 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.

TagsLemon Citrus Fruit Mint Herbs & Spices Halibut Fish Seafood Main Dinner Nut Free Gluten Free Make Ahead Oven Bake Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Recipe notes