Banana Leaf Wrapped Fish with Tomatillo Salsa
Excellent fish choices for this exotic entree are halibut, cod, tilapia, and snapper. Banana leaves (the leaves of the banana plant) are large, flexible, and waterproof. Throughout the world, in countries like Thailand, India, and Mexico, they're used as wraps for food. Steaming with banana leaves imparts a sweet flavor and aroma to dishes. Asian and Hispanic markets are your best bet for purchasing them. They're also available online.
Yield: 12 servings
Materials
- 3 banana leaves
- 3 pounds fish fillets portioned into 4-ounce servings
- 1/2 teaspoon paprika
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon oregano (dry)
- 1/4 teaspoon black pepper freshly ground
- 1/4 teaspoon cayenne pepper
- 2 pounds tomatillos remove husks, then puree
- 1 cup onions diced small
- 1 bunch thyme leaves picked and chopped
- 1 cup white wine
- 1/2 cup fresh garlic chopped
- 2 quarts fish stock (low-sodium)
- 2 tablespoons oregano (dry)
- 2 tablespoons paprika
- 1 tablespoon basil (dry)
- 1 teaspoon soy sauce, low sodium
- 1 cup lemon juice
Instructions
- Cut banana leaves into pieces just large enough to wrap around fish.
- Season fish with spices (next 5 ingredients), and wrap fillets in banana leaves.
- In a large hot steamer, place banana-leaf-wrapped fish fillets and steam till fish are cooked. Time depends on thickness and type of fish, from 5 to 12 minutes.
- To make Tomatillo Sauce, bring all remaining ingredients (starting with pureed tomatillos), except lemon juice, to a boil in a large pot. Reduce heat and simmer for 30 minutes.
- Add lemon juice. Serve sauce with fish.