Anybody Feeling like cooking today?

Allright guys here´s a recipe so you can try somethig else besides chicken broth, pasta or a simple grilled steak. Just make sure you have fun while preaparing and enjoying it...

Slow-Baked Halibut with apples, onions and coconut.

It will make 4 servings.

Tender fish topped with crunchy, high flavored ingredients, this might be best calle a great fish salad, you can often find fresh prepared coconut in asian markets, but if you can´t you can always use dried unsweetened coconut.

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

Ingredients

to make lemon verbena oil

• 2 cups of lemon verbena leaves



• 1 cup of grape seed, corn, or other neutral oil



• 1 teaspoon salt plus more as needed

-unsalted butter as needed

-four 6 ounces boneless halibut steaks or fillets

-1 cup thinly sliced granny smith Apples, skin on 1 cup thinly sliced new onions

-one 1 inch ginger, peeled and julienned, 4 ounces sliced fresh coconut thinly sliced

-10 fresh thai basil leaves thinly sliced

-salt and freshhly ground black pepper

-fresh lemon juice to taste

-coarse salt and fresh crushed black pepper to taste

-1/3 cup coconut milk

Let´s do it people

-to make the oil: put the verbena lemon leaves, oil and salt in a blender. Blend until trhoughly combined, then set aside and infuse for 30 minutes. Stain trhough a fine-mesh sieve into a container and refrigerate until use

-Preheat the oven to 250 F

-generously grease the bottom of a baking sheet or roasting pan with butter. Put the halibut steakson the pan and bake until a thin bladed knife pierces trhough the flesh easily, 20 to 25 minutes

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

-when the halibut is done season with coarse salt and cracked black pepper. Put the halibut in the center of each serving plate and top with salad. Drizzle with the coconut milk and reserved lemon verbena oil and serve.

And here it is guys, a not so complicated dish that you can have for lunch, how about pair it with a riesling, hu?, it also works for a romantic early dinner with your partner.

I really hope you like this dish...