“In Trinidad and Tobago lemongrass (we call it fever grass) is only used for its medicinal properties. I thought that was all this plant was good for until I was introduced to Thai and Vietnamese cooking which uses this fragrant grass extensively.” – Felix Padilla, Simply Trini Cooking
You'll find this fragrant grass used extensively in Thai and Vietnamese cooking.
- ½ cup 4 oz unsalted butter, room temperature
- 2 Tbsp. melted unsalted butter
- 3 Tbsp. finely chopped chives
- 2 tsp. finely minced lemongrass
- ¼ tsp. lime zest
- 1 Tbsp. fresh lime juice
- Salt to taste
- 6–8 oz white fish fillets
- 1 lime
- Green seasoning to taste
- 1 tsp. paprika
- Salt to taste
- Chive-lemongrass butter
- 2 blades lemongrass optional
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Mix together the butter to fully incorporate. Add other ingredients and mix thoroughly. Transfer to plastic wrap or a container and chill until firm.
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Wash fish with lime, pat dry then season with green seasoning, paprika and salt to taste. Let marinate for 15 minutes.
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Preheat oven to 350 degrees F.
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Tear a large piece of foil and arrange the fillets on top of the foil. Dot the fillets with pieces of the chive-lemongrass butter. Add lemongrass leaves if using. Cover with another piece of foil to create a packet. Prick the top of the package in 2 or 3 places.
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Place the package on a baking sheet and transfer to the oven. Bake for 15 minutes. Remove fish package from the oven and let cool for 5 minutes before carefully opening the package. Discard blades of lemongrass (if used) and serve.
Green seasoning is a blend of a variety of fresh herbs used widely in Caribbean cuisine.
This recipe was published in the June 2015 edition of Cooking Sense Magazine