Beau Schooler, one of the country's top seafood chefs, serves a coconut braised halibut dish at his Rookery Café in Juneau, Alaska. Now you can try it at home!
- 4 (6 ounce) portions halibut
- 4 cloves garlic
- 1 lemongrass stalk
- 1 inch ginger, sliced into coins
- 4 limes
- 1 cup white wine
- 1 can coconut milk
- 1 bunch mint
- 1 bunch dill
- 1 bunch cilantro
- Fish sauce
Put a small pot on medium-high heat. Crush the garlic and lemongrass stalk with the side of your knife. Give the lemongrass some good whacks to help release its oils. Add ginger, garlic, and lemongrass to pot with small amount of oil. Cook for about 3 minutes, stirring occasionally. Once the aromatics begin to smell, add the white wine and bring to a boil. Reduce to a simmer.
Zest and juice two of the limes. Add zest, juice, and lime halves to pot. Reduce wine by half, then add coconut milk. Once mixture returns to boil, immediately remove from heat and allow to steep for half an hour.
Preheat oven to 350. Place halibut in a straight sided pan, just large enough to fit halibut portions. Season well with salt. Strain coconut broth over top and place into oven. Bake for about 10-20 minutes depending on thickness of halibut. Check by poking a corner of the fish to see if it starts to flake, while still having a little resistance. Remove from oven and allow to rest in pan.
Free herbs from stems, keeping the whole leaves intact. Mix together as a salad.
Taste the broth left in pan and adjust the flavor to your liking with remaining limes and the fish sauce. Spoon the sauce over the halibut portions. Top with a scattering of the herb salad.