Butter baked halibut with Lao Jeow Maklen (Tomato chutney)

Directions

  1. Fire up the Grill

For the Lao Jeow Maklen

  1. Place the onion quarters and chili peppers on the hot grill. If you have a grill screen, place the garlic on it as well. Flip occasionally. The goal is to achieve a good char on the exterior.
  2. While the onions and peppers are grilling, place the cherry tomatoes in a medium-sized saucepan over medium heat. Add a small amount of oil to prevent sticking. Sauté until most of the moisture has evaporated.
  3. Remove the onions, peppers, and garlic from the grill once they have a nicely blackened exterior.
  4. Add the sautéed tomatoes, grilled onions, peppers, and garlic to a food processor. Pulse for about 30 seconds.
  5. Add the fish sauce, salt, and fresh lime juice.
  6. Pulse a few more times until combined. The chutney should remain slightly chunky with some texture, rather than completely smooth.

For the Beurre Monté

  1. In a saucepan, heat the water, lemon zest, and thyme sprigs.
  2. Once reduced to about 1 tablespoon, lower the heat and begin adding the butter slowly.
  3. As one or two cubes melt, continue adding more butter, whisking constantly to create a smooth, emulsified sauce. Continue until all the butter is incorporated.
  4. Strain the butter sauce and keep it on the back burner over low heat until ready to use.

For the Halibut

  1. Lightly season four 6-ounce pieces of halibut with salt and pepper and set aside.
  2. Preheat the oven to 275–300°F.
  3. Place the halibut in a buttered, shallow baking dish.
  4. Ladle the warm beurre monté over the halibut until it comes about halfway up the sides of the fish.
  5. Cover tightly with foil.
  6. Bake until the halibut reaches an internal temperature of 130°F, about 15–18 minutes, depending on the thickness of the fish.
  7. Serve the halibut over rice, polenta, or mashed potatoes, and spoon a small amount of the warm Lao Jeow Maklen over the top.

Serves: 4

Beverage Pairing  Suggestions: If you can find it, Beer Lao pairs beautifully with this dish. If not, choose a light, crisp lager or pilsner to complement the smoky chutney and rich beurre monté without overpowering the delicate halibut.