Written by Jean-Georges Vongerichten Category: Cooking Publisher: Broadway Format: Hardcover, 304 pages Pub Date: October 2007 Price: $40.00 ISBN: 978-0-7679-1273-0 (0-7679-1273-X) Visit the Jean-Georges Vongerichten Blog for more recipes, and anecdotes from the chef himself.

Slow-Baked Halibut with Apples, Onions, and Coconut
Makes 4 Servings

Tender fish topped with crunchy, high-flavored ingredients, this might be best called a great fish salad. You can often find fresh, prepared coconut in Asian markets, but if you cannot, use dried unsweetened coconut.

If you have a mandoline, use it to shave the apples, onions, and coconut. Otherwise, use a very sharp knife and slice them as thinly as possible.

LEMON VERBENA OIL
• 2 cups lemon verbena leaves
• 1 cup grape seed, corn, or other neutral oil
• 1 teaspoon salt, plus more as needed

• Unsalted butter as needed
• Four 6-ounce boneless halibut steaks or fillets (or use any firm white-fleshed fish)
• 1 cup thinly sliced Granny Smith apples, skin on 1 cup thinly sliced new onions
• One 1-inch piece fresh ginger, peeled and julienned 4 ounces fresh coconut, thinly sliced
• 10 fresh Thai basil leaves, thinly sliced
• Salt and freshly ground black pepper
• Fresh lemon juice to taste
• Coarse salt and cracked black pepper to taste
• 1/3 cup coconut milk

1. To make the oil: Put the lemon verbena leaves, oil, and salt in a blender. Blend until thoroughly combined, then set aside and infuse for 30 minutes. Strain through a fine-mesh sieve into a container and refrigerate until use.


2. Preheat the oven to 250°F.


3. Generously grease the bottom of a baking sheet or roasting pan with butter. Put the halibut steaks on the pan and bake until a thin-bladed knife pierces through the flesh easily, 20 to 25 minutes.


4. Meanwhile, toss together the apples, onions, ginger, coconut, and basil. Season to taste with salt, pepper, and lemon juice. Drizzle with lemon verbena oil, then taste and adjust the seasoning.


5. When the halibut is done, season to taste with coarse salt and cracked black pepper. Put the halibut steaks in the center of each serving plate and top with the salad. Drizzle with the coconut milk and the reserved lemon verbena oil and serve.