Lemon Grilled Fish in Banana Leaves |
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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 4 |
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Adapted from the Queer Eye TV show; stored here for me to try later. You can substitute scallions for the onion if you prefer. Ingredients:
1/4 cup lemon juice |
1/2 cup extra virgin olive oil |
1 tablespoon fresh thyme leave, minced |
salt, to taste |
pepper, to taste |
4 (8 ounce) red snapper or 4 (8 ounce) halibut fillets |
16 lemon slices |
8 sprigs fresh thyme |
4 banana leaves, washed, soaked in water and cut into 10-by-12 inch rectangles |
1 tablespoon extra virgin olive oil |
1 garlic clove, minced |
1 cup onion, sliced into thin strips |
1 cup yellow pepper, sliced into thin strips |
1 cup carrot, sliced into thin strips |
1 cup tomato, sliced thinly |
Directions:
1. Heat grill to medium.
2. In a small bowl, whisk the lemon juice with 1/2 cup olive; add thyme, salt and pepper.
3. Brush both sides of fillets generously with lemon mixture and place each in a banana leaf.
4. Place 4 lemon slices and a sprig of thyme on each fillet.
5. 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.
6. Secure each packet with 3 wet toothpicks or tie like a girtbox with a wet piece of string.
7. Cook the fish packets on grill, about 6 minutes per side ( the leaves will brown, which is OK).
8. While the fish grills, sauté garlic in 1 Tbs olive oil over medium-high heat about 1 minute.
9. Add the onions through tomatoes and sauté about 5 minutes until vegetables are tender; season with salt and pepper.
10. To serve, put a fish packet in the center of each plate, open the leaf and spoon vegetables around fillet.
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