October 8, 2008

Baked Halibut with Thai Basil Mint Sauce

One of the big changes of my appetite since pregnant is I've turned into a fish eater. The fact is I didn't like fish at all before as I couldn't stand tiny bit of the fishy smell. It really disappointed my husband as he loves eating fish......all kinds!!!

Now, he's surely pleased for my change though it's not too drastic. My choice is meaty fish which has less fishy smell.

(serves 2)
2 lemons, juiced (zest 1 of them)
a bunch of fresh mint and thai basil, chopped
2 tbsp sugar
3 tsp fish sauce
1 tsp hot chili paste
1 tbsp olive oil
1/2 cup finely chopped shallot
2 pieces of halibut, skin removed
salt and pepper to taste
2 tbsp unsalted butter, divided

Preheat oven to 450F.

To make marinade, whisk together lemon juice, zest, mint, thai basil, sugar, fish sauce and chili paste. Set aside.

Heat oil in a skillet over moderate heat. Saute shallot until just golden, about 6 mins. Season with salt and pepper. Let it cool.

Place a parchment paper on a large work surface. Place 1/2 shallot mixture on the middle. Top with 1 piece of halibut. Sprinkle fish with salt and pepper. Top with
1 tbsp butter. Spoon 3 tbsp marinade over the fish. Fold the two long ends together and roll the two short ends up. Make sure no steam can escape. Repeat with the other piece of halibut.

Roast fish on a rimmed baking sheet for 10 mins. Unwrap fish. Serve fish and its sauce over a bed of salad green or white rice. Top with extra sauce if needed.