Baked Halibut With Thai Lemon-Mint Sauce

Not too sure where I got it but sounds good.

• Ready In: 50 mins
• Serves: 6

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

Directions

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 450°F 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.