Banana Leaf Wrapped Fish Ingredients:
- 4x 6oz. portions Mahi Mahi or Snapper fillets
- 4 Pieces of Banana Leaf, approx. 10†x 12â€
- 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: |
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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 If you enjoyed this Caribbean Recipe, make sure you Subscribe to Our RSS Feed . |
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