Baked Halibut With Thai Lemon Mint Sauce Recipes

BAKED HALIBUT WITH THAI LEMON-MINT SAUCE

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.

BAKED FISH WITH THAI LEMON MINT SAUCE

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.

10-MINUTE BAKED HALIBUT WITH GARLIC-BUTTER SAUCE

Steps:

• In a small bowl, mix the olive oil and Old Bay together; brush the halibut fillets with the mixture.
• Arrange fillets in a single layer in an ovenproof baking dish; cover and refrigerate for up to 24 hours.
• Melt butter in a small saucean over low heat; add in garlic; stir/saute until the garlic is fragrant, about 5 minutes, being careful not to burn the garlic.
• Remove pan from heat; add in lemon juice, lemon zest, and herbs; store in the refrigerator until you are ready to bake the fish.
• Preheat oven to 400°; let fish come to room temperature for about 15 minutes.
• Melt the garlic butter and pour it over the fish.
• Bake the fish for 10 minutes, basting once with the sauce.
• The fish is done when it is opaque all the way through when slashed in the thickest part or an instant-read thermometer reads 165°.
• Serve fish with the garlic butter spooned over each portion.