Halibut
4 banana leaves cut in 12” x 17” rectangles
Warm water
Cotton string
4, 6-8oz. Halibut filets, skin trimmed off
1 tbsp. toasted sesame oil
1 tsp. ground coriander
2 tbsp. Shao Xing Chinese cooking wine
Salt and fresh ground black pepper to taste

Prepare a barbecue grill.

Place the banana leaves into a large bowl of warm water. This will help keep the leaves pliable as you wrap the fish.

Sprinkle each halibut filet with some of the toasted sesame oil, coriander, Shao Xing wine and salt and black pepper to taste.

Place the halibut filet on top of one of the banana leaf rectangles. Gently wrap the banana leaf around the halibut, forming a small rectangular “package.” Tie the banana leaf packet with cotton kitchen string.

Push the hot coals to one side of the barbecue.

Place the banana leaf packets on the barbecue grill on the side away from the coals. Place the lid over the barbecue with the vents open. Let the halibut roast in the banana leaf packets for about 35 minutes or until the halibut is firm to the touch.

Remove the banana leaf packets from the barbecue and let them cool about 5 minutes before serving.

Thai Red Curry Coconut Sauce
2 tbsp. olive oil
2 tsp. toasted sesame oil
2 tbsp. chopped garlic
2 tbsp. chopped ginger
1 small shallot, chopped
1 cup, sliced Shitake mushrooms
1-13 ½ oz. can coconut milk
2 tbsp. red curry paste
1 tbsp. low sodium soy sauce
2 tsp. finely chopped lime zest
¼ cup chopped fresh mint
¼ cup chopped fresh basil
½ cup chopped fresh cilantro

Black and white toasted sesame seeds for garnish
Mint sprigs for garnish
Basil leaves for garnish
Cilantro sprigs for garnish

Heat the olive oil in a large skillet over medium-high heat. Add the sesame oil, then quickly add the garlic and ginger.

Stir-fry the garlic and ginger for about 30 seconds. Don’t let the garlic burn or turn brown.

Add the shallot and mushrooms and continue to stir-fry for another minute.

Stir in the coconut milk, red curry paste, soy sauce and lime zest.

Let the sauce cook down until it is thickened.

Add the mint, basil and cilantro and stir the sauce.

Keep the sauce warm over a very low heat until ready to serve.

Place one of the banana leaf packets with a halibut filet in the center of a plate. Cut the cotton string and open the banana leaf. Leave the banana leaf on the plate as part of the presentation.

Place a scoop of Steamed Jasmine Rice next to the halibut filet. Garnish the rice with some of the white and black sesame seeds.

Spoon some of the Thai Red Curry Coconut Sauce around the fish. Garnish each fish filet with a sprig of mint, sprig of cilantro and a basil leaf.