Name: Halibut Grilled in Banana Leaves with Lemongrass and Thai Basil
Yield: Serves 4
Cuisine: Thailand
Ingredients: 4 halibut fillets (each about ½ inch thick and 6 to 8 ounces); 2 stalks lemongrass, trimmed and cut crosswise into ¼-inch slices; 1 to 2 Thai chiles or serrano peppers, seeded (for hotter fish, leave in the seeds); 1 tablespoon rinsed, chopped fresh cilantro (coriander) roots, or 2 tablespoons coarsely chopped fresh cilantro leaves; 2 cloves garlic, peeled, each clove cut in half; Honey Lime Dipping Sauce; ¼ cup lightly packed Thai basil leaves or regular basil leaves; 1 teaspoon Coarse salt (kosher or sea); 2 tablespoons Asian (dark) sesame oil or vegetable oil; 4 banana leaf squares (each 8 × 8-inches, see Note)

Preparation info

Serves
4

Difficulty
Medium

Appears in

Planet Barbecue

By Steven Raichlen

Published 2010

About

It’s a problem that bedevils grillers all over Planet Barbecue: How do you keep delicate fish fillets from sticking to the grate? Thai grill masters use a technique that has the added advantage of sealing in such vibrant Asian flavors as lemongrass and Thai basil. And the result looks cool as all get-out. (Never underestimate the power of looking cool as all get-out.) The banana leaf wrapping technique turns up throughout Asia (see the otakotak here, for example, or the Singap