Here’s a dish that goes all out on presentation and delivers just as much wow-factor with it’s bold union of flavors. The anti-inflammatory powerhouses ginger, lime and turmeric mingle with shallots, garlic and brown sugar — transforming the steaky halibut flesh into a discovery of flavor with each parcel opened.
Lime-Spiced Halibut with Herbs in Banana Leaves
June 15th, 2021When the Presentation Power Matches the Flavor Profile
Print Recipe
Lime-Spiced Halibut with Herbs in Banana Leaves
By Wild Alaskan Company
Prep time
35 minutes
Cook Time
15 minutes
Total time
50 minutes
Yield
4
Ingredients
- 4 (6-ounce) halibut fillets
- 2 garlic cloves
- 2 shallots, roughly chopped
- 2 tablespoons fresh ginger, grated
- A 2-inch piece of fresh turmeric, grated (or 3 teaspoons, powdered)
- ½ teaspoon pepper
- 2 tablespoons lime juice
- 3 tablespoons roasted chili paste
- 1 teaspoon brown sugar
- 1 teaspoon salt
- 2 tablespoons fish sauce
- ¼ cup basil leaves, torn
- 4 large rectangular banana leaves
- 5 tablespoons expeller press coconut oil
Instructions
1. Pat fish dry and season with salt and pepper.
2. Make the paste: combine garlic, shallots, ginger, turmeric, pepper, lime juice, chili paste, sugar and salt in a small mortar with a pestle — this will release all the oils. Alternatively, you could use a food processor, and then add the fish sauce.
3. Heat the oil in a wok over medium-heat. Add the paste and cook it until it opens and it's fragrant, 4 to 6 minutes, stirring. Transfer the spice paste to a plate or bowl and let cool.
4. Generously, spread each piece of fish on both sides with the paste.
5. Arrange the banana leaf packages, smooth side down, and grill until lightly browned, 3-5 minutes.
6. Place half of the basil on the banana leaves. Place the fish over the basil and sprinkle the remaining basil over the fish. Wrap the leaves tightly around the fish, secure with string. The fish packages can be prepared several hours ahead and refrigerated until grilling.
7. Grill for 7 min each side, until nicely browned. Serve immediately.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
