We were talking to our best friend’s Drew and Josh last night on Skype as we were eating this dinner. Drew, who is also a dancer, and instinctually health conscience, asked me where the “green vegetables” were. I laughed, thinking that if it wasn’t for technology, I would not have gotten “caught” without my leafy greens.
Does anyone have any good Thai vegetable recipes that would go well with this dinner? I was stumped.
Serves 4
Prep time: 30 minutes
Cook time: 15 minutes
3/4 c. fresh lemon juice, divided (about 5 lemons)
1/3 c. fresh mint leaves, chopped
1/3 c. fresh thai basil leaves, chopped
1/4 c. sugar
3 tsp. fish sauce
1 1/2 tsp. grated lemon zest, divided
1 tsp. hot chili paste (recommended brand Thai Kitchen)
1 tbsp. vegetable oil
1/2 c. shallots, finely chopped
4 sheets of parchment paper (10W x 20L)
4 6 oz. pieces of halibut, skin removed
Kosher Salt and Cracked Black Pepper
4 tbsp. unsalted butter, divided
White rice, for serving
Preheat oven to 450.
In a bowl, whisk together 1/2 c. lemon juice, 1/2 of the chopped mint and 1/2 of the chopped basil, 1/2 tsp. lemon zest, and 1/2 of the chili paste. Whisk until the sugar dissolves. Set Thai-herb sauce aside.
Mix remaining 1/4 c. lemon juice, the rest of the basil and mint, and the rest of the remaining zest in a small bowl. This will be the marinade for the fish.
Heat oil in a medium skillet over moderate heat. Add shallots and 1/2 tsp. of chili paste. Saute until just golden, about 6 minutes. Cool.
Place the parchment on a large work surface. Place 1/4 of the onion mixture on the middle of the parchment. Top with one piece of halibut. Sprinkle fish with Kosher salt and black pepper. Top with 1 tbsp. butter. Spoon 2 tbsp. of the marinade over the fish. Fold the two long ends together and roll the two short ends up. Make sure that no steam can escape. Repeat with the other 3 packets.
Roast fish on a rimmed baking sheet for 10 minutes. Unwrap fish and serve fish and it’s sauce over white rice. Top with thai-herb sauce.
Posted on August 15th, 2008
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