Fish Fillets Baked In Banana Leaves Recipes

Steps:

• Cut fish into large pieces, wash and pat dry. Salt and set aside.
• Mix the garlic, chillies, coriander leaves, coconut, lime or lemon juice, tamarind, sugar, cumin and salt into a paste and smear over fish. Let marinate 1 hour.
• Grease foil (if using) with ghee. Place a piece of fish on a banana leaf or foil piece and fold so fish is encased.
• Coat an oven-safe dish with ghee and place wrapped fish pieces into the dish. Cook for 30 minutes at 350 degrees F.
• Unwrap one piece of fish to check if it's cooked through and cook until finished.

Steps:

• Pre-heat the oven to 220C/425 degrees F/ Gas Mark 7.
• First you need to line a large roasting tray with the banana leaves. You do this by holding them over the hob so the whole leaf is warmed and softened (this makes it more pliable) and placing them in the tray so there is a large piece overlapping on all sides. You need to make sure there are no gaps. Sprinkle over the chili, coconut, ginger and coriander, then place the cod, skin side up, on top.
• Drizzle with olive oil, season with sea salt and squeeze the lime juice over the top. Place the squeezed limes in the tray.
• Fold the banana leaves over the fish to seal, and place something heavy and ovenproof on top to keep in place.
• Place in the middle of the oven and cook for about 25 minutes.
• When the fish is ready, remove the skin from each fillet and serve on warmed small squares of banana leaf, spooning over all the delicious juices, with a little cooked rice and a sprinkling of fresh coriander leaves.
• The copyright of this recipe is owned by Jamie Oliver. All rights of the owner are reserved and asserted including the right to be attributed as the author. Unauthorised copying, adapting, display or re-publication of this recipe (or any part of this recipe) in any material form is strictly prohibited.

Steps:

• In a large, shallow ceramic or glass baking dish, combine the olive oil, lemon juice, chopped fennel leaves, salt, and pepper. Pat the fish dry with paper towels and add to the marinade, turning to coat evenly. Cover with plastic wrap and marinate in the refrigerator 15 minutes.
• Preheat the oven to 400 degrees.
• Spread 3 or 4 vine leaves on a work surface, overlapping them to form a large, sturdy wrapper. Place a few slices of fennel in the center. Cover with a fish fillet and scatter a few more slices of fennel on top. Top with a half lemon slice and drizzle with olive oil. Wrap the fish in the vine leaves and lay it, seamside down, in a large baking dish. Repeat with the remaining fillets, placing them in a single layer in the dish.
• Bake 20 to 30 minutes, until the fish is opaque throughout; open one package to check for doneness. Immediately transfer to serving plates and have guests unwrap the fish at the table.

Steps:

• Prepare grill.
• Make chutney:
• Finely chop ginger, garlic, chile, and coconut in a food processor. Add cilantro and mint and process until chopped. Add vinegar, sugar, and salt and blend chutney well.
• Prepare fish:
• Cut banana leaves into 6 sheets (12 by 10 inches each). Arrange in a stack with a short side nearest you.
• Season fillets on both sides with salt and pepper. Spread 1 slightly rounded tablespoon cilantro chutney on top of a fillet, then invert onto center of a banana leaf, arranging fillet crosswise. Spread another slightly rounded tablespoon of chutney on top of fish. Fold bottom edge of leaf over fish and fold in sides over fish, then fold package away from you, enclosing fish. Tie package (in both directions) with a 24-inch piece of kitchen string. Repeat with remaining fillets, chutney, and banana leaves.
• Grill fish, turning over once, until cooked through, 8 to 10 minutes (untie 1 package to check doneness). Cut string before serving and transfer packages to 6 plates. The banana leaves are inedible, but we think they make a nice presentation.

Steps:

• Add the chilli powder, turmeric, salt, sugar, mustard oil and green chillies to the fillets.
• Mix well to coat evenly.
• (Don't be afraid to use your hands.) Marinate fish for 20-30 mins.
• Now add the ground mustard and immediately wrap each fillet with a little extra marinade on top into individual pouches with the banana leaf.
• Steam for 20 mins in a steamer.
• Enjoy.

Steps:

• 1. Preheat oven to 375°. Put the fish fillets on a plate. In a small bowl, make a paste of the garlic, lime juice, allspice, salt, pepper, and oil. Rub the mixture all over the fish. 2. Lay 1 12-inch-long piece of foil on a flat surface and lay 1 banana leaf on top of the foil. Put 2 fish fillets in the center of the banana leaf. Put half of the cilantro on the fish. Fold the banana leaf to enclose the fish in a package. Then fold the foil around both sides of the banana package to seal tightly so no steam escapes. Place folded side up on a baking sheet. Repeat with a second 12-inch square of foil, and the remaining banana leaf and fish. 3. Bake 15 to 20 minutes, or until the fish is opaque but still moist inside and just barely flakes when tested with a fork. (Test one package for doneness.) To serve, open the packages and transfer 1 fish fillet to each of 4 serving plates. Spoon the juices over the fish. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.