Halibut can be tough, chewy texture and often dry out if we over cook it, so broil is the best option to get it soft and juicy texture.
The idea to cook this was mimicking one of the best Indonesian Fish's dish, "PEPES", though mostly pepes is wrap in banana leaves, steamed, then grilled.  
Mine is broil without taking away the savory flavor from basil and spring onion, although I use Italian basil.

![bp.jpg](https://images.hive.blog/DQmfDoK3eXYSYZaV4SxqUTxU7R2PJTcvGPYsM3YtjEdfJdG/bp.jpg)

Being creative is my favorite part, especially with foods.  When some ingredients are not available, I have to find a substitute that similarly has the same purpose.
Since I don't have any banana leaf,  I use yellow onion to hold the halibut from touching my Iron cast pot so the juice won't boil it.

![ppb.jpg](https://images.hive.blog/DQmayBat7Qe55UaSos9Tsq7Bx68287PAPzRqkWuFAPPPANT/ppb.jpg)

Here's the image of halibut in the onion I peeled.  After I cut thinly 1/2 inch, stack it up and place mixed ingredients in between, then ready to broil with cover on.

It's super easy, just mix roughly chopped Italian basil, spring onion, dried oregano, black pepper, salt, almond powder, garlic powder and some olive oil.

When it's ready to serve, drizzle some capers  that already cooked in brown butter or just simply with some capers pickle.


![bo.jpg](https://images.hive.blog/DQmfYyY82mLYYXjZ48vNzfybuFXksmnxV7JSZ83xK86dWEN/bo.jpg)

Basil and spring onion from my raised garden.

And below is the image of real Indonesian fish or Pepes, I screened shot it from Indonesian cooking website, Diadona.id 

![_20200619_170514.JPG](https://images.hive.blog/DQma1tf8C42MhuejPsnc1H2sYWdPJUUF3wkUtFDhKGG8HN8/_20200619_170514.JPG)