First poached, then broiled, this halibut is tender, juicy, rich, flavorful, and crisp; it’s really amazing, especially given how easy it is. The eggplant provides a lovely counterpoint.
To make the crust mix: Put half the butter in a skillet over medium heat. When the butter melts, add the chiles, lemongrass, and garlic, and cook, stirring, for 30 seconds. Add the bread crumbs and the remaining butter to the mixture and sauté until the bread crumbs are golden brown, about 4 minutes. When the mixture has cooled, mix in the mint, cilantro, and basi