Serves: 4
Total Calories: 84

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.

Nutritional Facts:

Serves: 4
Total Calories: 84
Calories from Fat: 26

More Recipes from the 1,000 Mexican Recipes Cookbook:
* Fish and Shellfish
Baked Fish Fillets with Almonds
Baked Fish Fillets with Citrus-Tequila Sauce
Baked Fish Fillets with Green Chiles
Baked Whole Snapper
Batter-Fried Catfish with Chopped Radish Salad
Blue Crabs with Salsa and Chipotle Mayonnaise
Broiled Oysters, Guaymas Style
Broiled Scallops with Spinach
Crab and Scallop Cakes
Ensenada Fried Fish Fillets with Lime Vinaigrette
Fish Fillets Baked Fisherman Style
Fish Fillets Baked in Banana Leaves
Fish, Shrimp, and Oysters Baked in Packages
Fried Fish in a Fluffy Egg Coat
Fried Whole Fish
Grilled Lobster Tails
Grilled Salmon with Mango-Avocado Salsa
Grilled Sea Bass in Red Chile Marinade
Grilled Shrimp Skewers
Grilled Spiced Tuna Steaks with Red Peppers and Jicama
Grilled Swordfish with Tomato and Caper Sauce
Grilled Swordfish with Tomato-Orange Salsa
Mixed Seafood, Campeche Style
Pan-Fried Trout with "Drunken" Sauce
Pan-Fried Trout with Guacamole
Red Snapper Veracruzana
Roasted Sea Bass Smothered in Onions and Tomatoes
Sautéed Fish Fillets with Avocado and Tomatillo Sauce
Sautéed Fish Fillets with Golden Garlic and Lime
Sautéed Fish Fillets with Olive Salsa
Sautéed Fish Fillets with Orange Butter Sauce
Sautéed Fish Fillets with Plantains
Sautéed Fish Fillets with Poblano Chile Sauce
Sautéed Halibut with Orange and Mint Sauce
Sautéed Red Snapper with Mushrooms
Sautéed Salmon with Creamy Corn Sauce and Toasted Pumpkin Seeds
Sautéed Sea Bass with Corn Mushroom
Sautéed Sea Bass with Pasilla Chile Sauce
Sautéed Shark with Fiery Cilantro-Mint Sauce
Sautéed Skate with Fresh Salsa
Sautéed Snapper Fillets in Tomato and Mushroom Sauce
Sautéed Snapper Fillets with Banana Salsa
Sautéed Snapper with Lime Cream Sauce
Sautéed Squid with Almonds
Scallops with Chipotle Tomato Sauce
Scallops with Corn, Zucchini, and Tomatoes
Scallops with Melon Salsa
Seared Tuna Steaks with Roasted Tomato Sauce
Seared Tuna Steaks with Yellow Chile Salsa
Seared Tuna with Oregano and Garlic
Shrimp in Garlic Sauce I
Shrimp in Garlic Sauce II
Shrimp in Pumpkin Seed Sauce
Shrimp in Red Chile Sauce
Shrimp with Peppers and Cheese
Shrimp with Tomatoes and Cheese
Snapper Fillets in Packages
Spanish-Style Salt Cod
Whole Trout Baked in Foil