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banana leaf wrapped fishBanana Leaf Wrapped Fish Ingredients:

  • 4x 6oz. portions Mahi Mahi or Snapper fillets
  • 4 Pieces of Banana Leaf, approx. 10” x 12”
  • Clarified (unsalted) Butter
  • Salt and Pepper
  • 1 Lime sliced into rings
  • Coconut & Cilantro Sauce
  • 1 Can Coconut Milk
  • ½ Onion (finely minced)
  • Handful of Cilantro,
  • ½ pt. White Wine
  • ¼ pt. Fish Stock
  • ¼ lb. Unsalted Butter (cold cubed)
  • Salt and Pepper to taste)


Instructions on how to cook Banana Leaf Wrapped Fish:
Marinate fish:

Mix 2 tablespoons oil, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl and marinate fish in it while making sauce.

Make sauce:

Heat oil (1/4 cup) in a small skillet over low heat until just warm, then add garlic and rosemary and heat until fragrant, about 1 minute. Toss with remaining sauce ingredients, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl.

Marinate fish:

Mix 2 tablespoons oil, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl and marinate fish in it while making sauce.

Make sauce:

Heat oil (1/4 cup) in a small skillet over low heat until just warm, then add garlic and rosemary and heat until fragrant, about 1 minute. Toss with remaining sauce ingredients, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl.

Make sauce:

Preparation for Sauce: Put onion, white wine and cilantro stems into a heavy based saucepan, boil and reduce to a syrup and add fish stock and coconut milk. Reduce until a sauce like consistency and strain into a clean pan. Gradually whisk in cold butter and cilantro leaves

Preparation for Fish: Season the fillets well. Drizzle with clarified butter and top with lime slices. Wrap and fold into banana leaf pieces. Bake on a greased tray at 400ºF for approx. 7 minutes depending on the thickness of the fish.

Recipe by: Executive Chef Janice Ryan – Montpelier Plantation Inn, Nevis

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