COPANO BAY FISH COOKED IN BANANA LEAVES

A great way to cook fish that keeps it moist.

Serves: 4 to 8
Difficulty: Medium - some experience needed

Preparation time:
Cooking time:

Ingredients

Fish filets, trout, flounder, redfish, snapper, Wahoo or your choice of fish, 2-4 fillets depending on size and the number of people serving; even a large redfish can be cut in half and cooked the same way so chose your favorite fish
Butter, softened, about 2-3 tablespoons
Olive oil, about 2-3 tablespoons
Yellow onion, thinly sliced about ½ large onion
Garlic, finely chopped, 3-5 cloves
White Wine Worcestershire Sauce, about ¼ cup
Lemon and/or Lime, sliced
Fresh Dill, torn or chopped, about ½ cup, dried dill can be used, about 1 large tablespoon
Salt & Pepper to taste
Green onion 2-4, chopped
Dry white wine
One Sweet Potato, chopped in large pieces
Lemon Grass, about 1 teaspoon finely chopped
One Habanero pepper, finely chopped with seeds and membranes removed
*Banana leaves two large ones or more if needed according to the amount of fish being cooked

*If you can’t find banana leaves, aluminum foil or parchment paper can be substituted. However, banana leaves not only look beautiful, but also lend a subtle aroma and taste when foods are cooked inside them. And banana leaves can be used for barbecuing, baking, or steaming foods. While functioning as a wrapping material, they also lend a hint of flavor to your food that is very pleasant (unlike tin foil or parchment paper)!

Method

Line the bottom of a large skillet, pan or casserole dish with one banana leaf that has been put into very hot water for a couple of minutes. The water makes the leaf easier to wrap the fish in. Arrange fish fillets on top of the banana leaf. Cover the filets with softened butter then top the filets with thinly sliced onions, chopped garlic and sliced lemons and/or limes and then drizzle some olive oil over the top. Pour the Worcestershire sauce over the fish, and then finish toping with the dill, salt & pepper. Add some wine around the edges of the fish so that it will steam the fish. Then spray the remaining banana leaf with a cooking spray and put on top of the fish securing the leaves together. Cover tightly and start cooking on high heat and cook for about 10 minutes and then lower the heat and continue cooking until fish is tender, but not dried out. Top with green onions right before serving. Serve with fresh lemons and/or limes.

I cooked my fish in an electric skillet for a total of about 45 minutes because I had large red snapper filets, but the time will vary according to the thickness of the fish. This can be cooked in an electric skillet, on the stove top, in the oven or on a grill. Just keep it well sealed so the flavors don’t escape and the fish dries out.

Variations can include adding sweet bell peppers, mushrooms, black olives, capers or whatever meets your fancy.

Serves 2 to 4 depending on the size of the fillets. A whole fish can serve more people. Remember this recipe is for 2 to 4 filets. If serving more filets or a whole fish, the measurements will need to be increased accordingly.

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