BANANA LEAF STEAMED BASS W CILANTRO CHUTNEY
You can find banana leaves at most Asian markets they are usually frozen. If you can't find them you could always use foil and bake the fish.
Provided by barbara lentz
Categories Seafood
Time 2h20m
Number Of Ingredients 13
Steps:
- 1. For the Chutney Place all ingredients in food processor and process until well combined. Place in refrigerator and leave for 2 hours for flavors to meld.
- 2. Lay out the banana leaves and cut into 4 pieces. Brush each piece with olive oil. Lay 2 filet on each banana leaf then add salt and pepper. Place the one filet on top of the other one. Cover the top with some of the Chutney. Wrap the banana leaf around the fish opposite side to opposite side to make a square sealed package. Secure with toothpicks Repeat until you have 4 packages
- 3. I used a bamboo steamer. Bring a pot of water to a boil Top the pot with a bamboo steamer. If you have a double one place two packages in each one or steam in batches. Steam for 20 minutes if you have a double steamer half way through switch the baskets so the top one is on the bottom.
GRILLED FISH SANDWICHES WITH CILANTRO CHUTNEY
Adding coconut to this green chutney makes it textured and spreadable for a sandwich. The coconut flavor is nutty and slightly sweet which perfectly balances out the spicy serrano and fresh cilantro.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Make the chutney: Combine 1 1/2 cups cilantro, the coconut, serrano, ginger, garlic, 1 teaspoon curry powder, 2 tablespoons lime juice, 1/4 cup coconut oil, 1/2 teaspoon salt and 2 tablespoons water in a food processor. Pulse until smooth, scraping down the bowl as necessary. Pulse in 1 to 2 more tablespoons water if the chutney is too thick.
- Preheat a grill to medium high. In a small bowl, combine the remaining 1 tablespoon coconut oil and 1 teaspoon curry powder, and 1/2 teaspoon salt. Rub all over the halibut fillets. Lightly oil the grill with coconut oil. Grill the halibut until well-marked and the fish flakes easily with a fork, 3 to 4 minutes per side. Remove to a plate. Grill the rolls until charred in spots, 30 seconds to 1 minute per side.
- Mix the carrots and remaining 1 tablespoon lime juice and 1/4 cup cilantro in a medium bowl. Season with 1/4 teaspoon salt.
- Spread the cilantro chutney on the cut sides of the rolls. (If the chutney is dry, mix in 1 to 2 more teaspoons coconut oil.) Fill the rolls with the carrot mixture and halibut. Serve with sweet potato chips.
Nutrition Facts : Calories 550, Fat 29 grams, SaturatedFat 20 grams, Cholesterol 102 milligrams, Sodium 920 milligrams, Carbohydrate 31 grams, Fiber 3 grams, Protein 33 grams, Sugar 6 grams
LEMON GRILLED FISH IN BANANA LEAVES
Adapted from the Queer Eye TV show; stored here for me to try later. You can substitute scallions for the onion if you prefer.
Provided by echo echo
Categories Peppers
Time 32m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat grill to medium.
- In a small bowl, whisk the lemon juice with ½ cup olive; add thyme, salt and pepper.
- Brush both sides of fillets generously with lemon mixture and place each in a banana leaf.
- Place 4 lemon slices and a sprig of thyme on each fillet.
- With the short side of the leaf facing you, fold bottom edge over fish; fold sides over fish, then fold package away from you to envelop the fish.
- Secure each packet with 3 wet toothpicks or tie like a girtbox with a wet piece of string.
- Cook the fish packets on grill, about 6 minutes per side ( the leaves will brown, which is OK).
- While the fish grills, sauté garlic in 1 Tbs olive oil over medium-high heat about 1 minute.
- Add the onions through tomatoes and sauté about 5 minutes until vegetables are tender; season with salt and pepper.
- To serve, put a fish packet in the center of each plate, open the leaf and spoon vegetables around fillet.
Nutrition Facts : Calories 557, Fat 33.8, SaturatedFat 4.9, Cholesterol 84.6, Sodium 171, Carbohydrate 15.1, Fiber 3.1, Sugar 5.2, Protein 48.7
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