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Fish Fillets Baked in Banana Leaves |
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Serves: 4 Print this Recipe(Pescado al Horno Empapelado) Category: Baked Whole Fish and Fillets The flavors and traditions of Yucatán are the inspiration behind this dish. Firm white fish fillets lightly seasoned with garlic, lime, and allspice, are wrapped in banana leaves and baked to succulence with a wonderful subtle flavor. Rock cod, snapper, or mahimahi are good fillet choices. Roasted Potatoes and Onions, Yucatán Style (see Vegetables) and Banana Salsa (see Salsas, Sauces, and Condiments) go well with the fish. Banana leaves can be found in Latin-American and Asian grocery stores, or use two layers of foil instead of one as the wrapper. 4 (6- to 7-ounce) firm fish fillets, each about 3/4-inch thick 2 cloves garlic (medium), pressed 2 tablespoons fresh lime juice 1/8 teaspoon ground allspice 1/2 teaspoon salt, or to taste 1/4 teaspoon freshly ground pepper, or to taste 2 teaspoons olive oil 2 tablespoons coarsely chopped fresh cilantro 2 banana leaves, cut into 15-inch squares 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. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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