Grilled Fish In Banana Leaf Recipe
Yield: 4 Servings
3 garlic cloves
1 t black peppercorns
2 T fresh coriander root,Chopped
1 sl fresh ginger,quarter-sized
- crush,ed -
1 1/2 T soy sauce
2 lb whole snapper =or=- striped
-bass -=,or=-
4 whole trout
1 lg banana leaf (or more if
-needed)
1 vegetable oil (for oiling
-leaf)
CHILE LIME SAUCE ===============
3 sm green serrano chiles seeded
- and fi,nely chopped
3 garlic cloves
2 T fresh coriander leaves
1 t sugar
1/4 t salt
1/2 c fresh lime juice
1/3 c chicken stock
This recipe illustrates the popular use of banana leaves as a food
wrapper in Asia. Aluminum foil works well as a substitute.
IN A MINI-FOOD PROCESSOR, add the garlic, peppercorns, coriander root
and ginger; process into a fine mince. Transfer into a mortar and
pound into a smooth paste; add soy sauce and blend thoroughly. Clean
fish and pat dry with paper towel. Rub garlic mixture over entire
fish; set aside for 30 minutes. Choose a banana leaf about 6 inches
longer and 3 times wider than the fish. Rinse leaf with cold water to
clean. Plunge leaf into a pot of boiling water for a few seconds to
soften. Wipe dry. Using a knife or scissors, remove the thick spine
in the leaf. Place the leaf with its glossy side down on a work
surface. (Use more leaves if needed.) Brush oil on the leaf where the
fish will lie. Set the fish with the marinade on the oiled surface.
Fold over the wide sides overlapping at the top and secure with
toothpicks. Turn over package, fold over ends to enclose sides, and
secure ends with toothpicks to make a neat parcel. Set packet about 3
inches above medium-high heat coals and grill each side for 8 to 10
minutes. NOTE: If using trout, marinate the 4 fish together. Wrap
each 1 individually and reduce the grilling time to about 3 minutes
on each side. Serves 4 as part of an Asian multicourse menu. Transfer
to a serving plate. Open leaf and serve with accompanying sauce.
CHILE LIME SAUCE: In a mortar or a mini-food processor, add the
chiles, garlic, coriander leaves, sugar and salt; pound (or chop)
into a smooth paste. Put chile mixture into a saucepan with lime
juice and stock; bring --
Grilled Fish In Foil
Yield: 4 Servings
1 lb fish fillets,fresh or frozen
2 T margarine (or butter)
1/4 c lemon juice
1 T parsley,Chopped
1 t dill weed
1 t salt
1/4 t pepper
1 paprika
1 med. onion,thinly sliced
On 4 large buttered squares of heavy-duty aluminum
foil, place equal amounts of fish. In small saucepan,
melt margarine; add lemnon juice, parsley, dill weed,
salt and pepper. Pour equal amounts over fish.
Sprinkle with paprika; top with onion slices. Wrap
foil securely around fish, leaving space for fish to
expand. Grill 5 to 7 minutes on each side or until
fish flakes with fork. Refrigerate leftovers.
Grilled Fish With Pineapple-Cilantro Sauce
Yield: 6 Servings
1 stephen ceideburg
1 md pineapple *
1/4 c unsweetened pineapple juice
2 T lime juice
2 cloves garlic,minced
1/2 t to 1 ts jalapeno,Minced
-pepper
2 T cilantro,Minced
1 T cornstarch
2 T cold water
2 T to 3 tb nutrasweet spoonful
1 salt
1 pepper
6 halibut,haddock or salmon
-steaks o,r fillets grilled
* peeled, cored, cut into scant 1-inch chunks
Grilled salmon steaks with spicy pineapple sauce is as delightful to
look at as it is to eat. What's more, the sauce goes equally well
over lots of other fish and meat dishes.
HEAT PINEAPPLE, pineapple juice, lime juice, garlic and jalapeno
pepper to boiling in medium saucepan; reduce heat and simmer,
uncovered, 5 minutes. Stir in cilantro; heat to boiling.
MIX CORNSTARCH and cold water; stir into boiling mixture. Boil,
stirring constantly, until thickened. Remove from heat; cool 2 to 3
minutes.
STIR IN NUTRASWEET SPOONFUL; season to taste with salt and pep- per.
Serve warm sauce over fish.
NOTE: Pineapple-Cilantro Sauce is also excellent served with pork and
lamb.
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