Name: Slow-Baked Halibut with Apples, Onions, and Coconut
Yield: Makes 4 servings
Cuisine: Asia
Ingredients: 1 cup grape seed, corn, or other neutral oil; 10 fresh Thai basil leaves, thinly sliced; 4 ounces fresh coconut, thinly sliced; One 1-inch piece fresh ginger, peeled and julienned; 1 cup thinly sliced new onions; Salt and freshly ground black pepper; Unsalted butter as needed; 1 teaspoon salt, plus more as needed; Fresh lemon juice to taste; Four 6-ounce boneless halibut steaks or fillets (or use any firm white-fleshed fish); 2 cups lemon verbena leaves; Coarse salt and cracked black pepper to taste; ⅓ cup coconut milk; 1 cup thinly sliced Granny Smith apples, skin on

Preparation info

Makes
4
servings

Difficulty
Medium

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

Tender fish topped with crunchy, high-flavored ingredients, this might be best called a great fish salad. You can often find fresh, prepared coconut in Asian markets, but if you cannot, use dried unsweetened coconut.

If you have a mandoline, use it to shave the apples, onions, and coconut. Otherwise, use a very sharp knife and slice them as thinly as possible.