Baked Halibut With Thai Lemon-Mint Sauce Recipe

Name: Baked Halibut With Thai Lemon-Mint Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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; 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

Servings: persons

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

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 450u00b0F 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.

429

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Baked Halibut With Thai Lemon-Mint Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Halibut With Thai Lemon-Mint Sauce

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