Baked Fish with Thai Lemon-Mint Sauce

Name: Baked Fish with Thai Lemon-Mint Sauce
Yield: 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

Photographer Misha Gravenor

August 4, 2008

Image may contain Animal Fish Herring Sea Life Plant and Sardine

Misha Gravenor Photography

Recipe notes